Directions:
- In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil.
- Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired. Yield: 8-10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.21 Kcal (1768 kJ) | ||
| Calories from fat | 90.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 16% | |
|---|---|---|---|
| Cholesterol | 45.09mg | 15% | |
| Sodium | 185.15mg | 8% | |
| Potassium | 285.07mg | 6% | |
| Total Carbs | 70.16g | 23% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 9.34g | 19% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 134mg | 13% | |
| Amount Per 100 g | |||
| Calories | 106.52 Kcal (446 kJ) | ||
| Calories from fat | 22.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 16% | |
|---|---|---|---|
| Cholesterol | 11.37mg | 15% | |
| Sodium | 46.71mg | 8% | |
| Potassium | 71.92mg | 6% | |
| Total Carbs | 17.7g | 23% | |
| Sugars | 1.51g | 24% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 2.36g | 19% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.1mg | 3% | |
| Calcium | 33.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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