Add all soup base ingredients into a large Dutch oven or kettle, except the evaporated milk. Cook on medium heat and bring all ingredients to a slow boil and cook until vegetables are tender.
When vegetables are cooking, mix all of the knoephla ingredients in a small bowl and stir until the ingredients are mixed well.
When the vegetables are cooked, begin dropping dough by small spoonful into the simmering soup. TIP: dip your spoon into the hot soup before grabbing a small spoon of dough to keep your dough from sticking to your spoon. Repeat until all dough has been added in small dough bites into the soup.
Add the evaporated milk to the soup and simmer until warm, about 10 minutes.
Serve with salad and fresh bread.
