Knoephla Soup - cooking recipe

Ingredients

4 cups water
2 cups chicken broth
1 large onion, diced
1 stalk celery, diced
2 cups potatoes, diced
2 bay leaves
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup cream
Knoephla Dough a German dumpling
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt

Preparation

In a big soup pot add water and broth, then add onion, celery, potatoes, bouillon cubes and spices. Boil until potatoes are done, about 12-15 minutes. Add cream and knoepfla. Simmer 30-40 minutes.
Knoephla Dough a German dumpling:
Mix flour, salt, and baking powder together to make a fairly stiff dough. Add eough water to make the dough stiff -- 3/4 cups or more depending on how much gluten is in your flour. You can use milk in place of the water -- some here do.
Roll into 1/2 inch ropes and cut with a pair of scissors into 1/2 inch pieces right into the simmering soup.
This is a very hearty soup and wonderful on a cold day! Especially here in North Dakota! Brrrrr -- So come in and \"Sit Down and Eat!\".