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Knoephla / Knöpfle Knoephla soup. Knoephla, also spelled knephla / ˈ n ɛ f l ə /, is a type of dumpling, commonly used in soups in the United States. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew.
North Dakota: Knoephla It's difficult to get more comfort from a bowl than with knoephla, a creamy German or Russian chicken-based soup named after the small dumplings that float in it.
Popular picks: Affectionately called the "lumpy yellow soup," Knoephla soup is made from a chicken and potato base, with dumplings thrown in for extra heartiness. Tim H./Yelp Ohio: The Schoolhouse
Spicy Chicken Noodle Soup with Soft-Boiled Eggs Transform canned chicken noodle soup by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that ...
Rivels are an ingredient in some types of soup, often a chicken-based soup (archetypically chicken corn soup) or potato soup. [1] Rivels are common in Pennsylvania Dutch cooking. They are composed primarily of egg and wheat flour, which is cut together to create small dumpling-like pieces. [2] [3]
Leberknödel are large dumplings made of ground liver and a batter made of bread soaked in milk and seasoned with nutmeg or other spices, boiled in beef stock and served as a soup. Bread dumplings ( Semmelknödel ) are made with dried white bread, milk and egg yolks.
The knoephla soup, a North Dakota speciality, is creamy, thick and full of dumplings, while the deep fried fleischkuechle are flaky and crisp. Rachel K./Yelp. Ohio: Skyline Chili.
Gnocchi in slow simmered red sauce. The word gnocchi may be derived from the Italian word nocchio, meaning 'a knot in wood', [17] or from nocca, meaning 'knuckle'. [18] It has been a traditional Italian dish since Roman times.