A Delicious Baker Boy Knoephla Soup Recipe
Knoephla soup has its origins in Germany and Russia. It’s a hearty, homey, cream-based creation that adds knoephla dumplings as a final filling touch. It became a staple of the Midwestern menu during the Great Depression, when immigrants from those countries were struggling.
Bakers Boys is a North Dakota-based company that has specialized in the manufacturing of these delightful dough balls since 1955. The family-owned company decided to place a soup recipe on the back of their knoephla package to promote the use of the dumplings. From there, the soup was a hit. Especially in the Midwest.
It may not seem fancy, but the recipe boards and soup mavens all rave about this creation. Many have replicated it (even though the recipe is right on the package). You can use Baker Boy dumplings or, if you’re having a full Martha Stewart day, go ahead and make your own.
A Delicious Baker Boy Knoephla Soup Recipe
Ingredients
- 3 tablespoons butter
- 2 large carrots, chopped
- 2 large celery stalks, chopped
- 1 large onion, chopped
- kosher salt and fresh ground pepper
- 2 cloves of garlic, minced
- 1/2 teaspoon ground nutmeg
- 10 cups chicken or vegetable stock
- 1/2 teaspoon dried thyme
- 4 sprigs fresh parsley, chopped
- 2 sprigs fresh dill, chopped
- 2 bay leaves
- 1-1/2 pounds of red potatoes, chopped into 1/2 inch pieces
- 1/2 cup of heavy cream
Those are the ingredients for the soup. Next up are the ingredients for the Knoephla dumplings. You can choose to make the dumplings from scratch or purchase the ready-made Baker Boys or any other ready-made dumplings.
Knoephla Ingredients
- 3-1/2 cups of all purpose flour
- 1-1/2 teaspoon of baking powder
- 1-1/2 teaspoons of kosher salt
- freshly ground pepper
- 1/8 teaspoons of ground nutmeg
- 1 large egg
Directions (for the soup)
1. Melt the butter in a large pot over medium high heat. Add the carrots, celery, onions, a good pinch of salt, and a few turns of pepper. Cook, stirring often until the vegetables soften (about 10 minutes). Add the garlic and nutmeg and cook, stirring until aromatic (about 2 minutes).
2. Stir in the stock, herbs, bay leaves, and potatoes. Increase the heat to high and bring it to a boil. Reduce the heat to a simmer and then cook for 40 minutes.
Directions (for the knoephla)
1. Whisk together the flour, baking powder, salt, nutmeg, and a few turns of pepper in a medium bowl. Stir in 1 cup of water and the egg and mix to form a shaggy dough (don’t worry, it will be explained).
2. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed until you have a smooth and stiff dough.
3. Roll it into a 1/2 inch thick blob, then cut into 1/2 inch to 3/4 inch squares, dusting with flour so they don’t stick.
4. When the soup has 20 minutes left of simmering time, add the knoephla directly into the soup and continue to simmer.
5. Stir in the cream. Taste and adjust the seasonings to your preferences. Remove the bay leaves before serving. Enjoy!
Now. The shaggy dough is lumpy but well mixed. A ball, but not a smooth one. Like the inside of a soft pillow. Here’s a picture.
Some Other Dishes You’ll Only Find In The Midwest
Obviously, food is an important part of everyone’s life. In the Midwest, it serves a special purpose. Food is used to build friendships and strengthen families and community ties. This is why the Midwest has a lot of dishes that are easily shared. Some of them you may know, but others are really just specific to the region.
Here’s a few. Try them with your Knoephla soup.
1. Hotdish
Known as a casserole to the rest of us.The “hotdish” can consist of noodles, peas, the meat of your choice, and cheese. However, anything can really be used.
2. Cheeseball
People in the Midwest love their cheese. Who can blame them? A cheeseball is a big ball of cheese covered in crushed walnuts. It’s basically a dip for crackers and chips.
3. Cheesy Broccoli Bake
AKA another casserole. This one is broccoli, cheese, and cereal (another Midwest ingredient).
4. Chippers
Chocolate covered potato chips.
5. Jell-O Molds
Jell-O is poured into various shaped molds, sometimes with fruit suspended in them.
6. Loose Meat Sandwiches
If you’ve ever watched the television show Rosanne, then you know. Loose meat is just what the name says. It is loose meat on a roll, with, of course, cheese.
7. Kringle
The official pastry of the Midwest. It’s dough that has “rested” over night, then shaped, filled with various creamy, cheesy goods, and baked.
8. Fried Cheese Curd
White cheese (not mozzarella), deep fried in a beer batter (another big ingredient in the Midwest). Then dip them in a ranch dressing.
9. Tater Tot Casserole
Baked tater tots, ground beef, onions, and cheese, of course.
10. Scotcheroos
No bake treats are big in the Midwest. These beauties are basically Rice Crispy treats, bonded with chocolate, butterscotch, and peanut butter.
11. Cincinnati Chili
This Midwest delicacy is made up of chopped meat, tomato paste, onions, and seasoning. Then you toss it over some spaghetti and don’t forget the cheese.
12. Beer Cheese Dip
Our Midwestern friends also love their beer. So they took two things they love and made it into a delicious dip.
What Are Some Other Great Cold Weather Soups?
When you’re full of Knoephla and want something new, Esquire magazine compiled a list of the best fall soups. Below is a sampling, in no particular order.
- French Onion soup
- Broccoli-Parmesan Chicken soup
- Greek Lemon Chicken soup
- Tomato with Parmesan Crostini soup
- Tomato Mac’ n Cheese soup
- Creamy Corn Chowder
- Savory Pumpkin and Sage soup
- Supergreen mushroom and Orzo soup
- Butternut Squash and White Bean soup
- Roasted Red Pepper soup
- Chick Pea and Kale soup
- Cauliflower soup
- Fiery Black Bean soup
- Potato Leek
- Split Pea
- Sausage and Tortellini soup
- Classic Minestrone
- Ginger Spiced Carrot soup
- Thai Green Curry soup
- Chicken and Bacon chowder
- Sweet Potato and Peanut purée
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