Knoephla, also spelled knephla /ˈnɛflə/, is a type of dumpling, commonly used in soups. 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. It is particularly common in the U.S. states of Minnesota, South Dakota, and North Dakota, where there was significant settlement of German emigrants from the Russian Empire. There are different iterations known throughout, though the North Dakotan iteration typically contains just potatoes and dumplings.

This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)

See also

• Schupfnudel
• Klöße, larger dumplings
• Halušky, eastern European equivalent of spätzle
• Gnocchi, similar Italian pasta/dumplings
• Passatelli, similar Italian pasta made with bread crumbs in place of flour
• Spätzle

External links

• Knoephla Soup Recipe By Mike Tifft
• The Taste of Home online recipe:
• The Dakota Memories Heritage Tour listing knoephla as one of the ethnic foods to be served:

Wikibooks Cookbook has a recipe/module on

• Knoephla

This North Dakota–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This American cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e