North Dakota Adult Nutrition

View Original

Knoephla Soup

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings


Nutritional Content

Allergens: AllergenEggs; AllergenWheat

Calories: 250 Kcal

Carbohydrates: 48 g

Protein: 9 g

Total Fat: 2 g

Calcium: 20 mg

Sodium: 20 mg


Ingredients

10 Servings

  • 2.5 each Egg, Shell Large

  • 1 1/4 Cup Water, Tap

  • 1 1/4 Qt Flour, All Purpose

25 Servings

  • 6.25 each Egg, Shell Large

  • 3 1/8 Cup Water, Tap

  • 3 1/8 Qt Flour, All Purpose

50 Servings

  • 12.5 each Egg, Shell Large

  • 1 1/2 Qt Water, Tap

  • 1 Gal 4 Cup Flour, All Purpose

100 Servings

  • 25 each Egg, Shell Large

  • 3 1/8 Qt Water, Tap

  • 3 Gal 1 Cup Flour, All Purpose


Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Whisk eggs add to flour; stir in warm water until a stiff dough is formed.

  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.

  4. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  5. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    Print Recipe Here