Cheesy Potato Knipla Soup
This is a vegetable soup that has small dumplings swimming in a cheesy broth. My grandmother’s favorite German dish with an American twist!
In a large pot, combine the potatoes, carrots, celery, onion, and 2 teaspoons of salt with 3 quarts of water.
During the process of making the knipla, bring to a boil over high heat.
In a big bowl, mix 5 cups of flour with 1 teaspoon of salt, then add the eggs and 1 1/4 cups of water.
It takes about two minutes to mix until the dough comes together.
For 3 to 5 minutes, until elastic, knead the dough on a lightly dusted surface.
Slice off pieces of the dough and drop them into the simmering soup using kitchen scissors.
When the knipla rise to the surface, turn the heat down to low and continue to simmer while preparing the cheese sauce.