RIVELS RECIPE RECIPES

GRANDMA'S RIVELS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Grandma's Rivels Recipe - Food.com - Food.com - Recipes ... image

This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked my grandma how to make it, she said, "take some eggs and some flour, a little salt, and rivel 'em up!" We often ate this soup with bbq grilled chicken during the summer. (When I was younger we always had chicken rivels, but recently I made a stock with the ham bone from christmas, added some ham soup base, and diced up some leftover ham to add in. This also produced great results!)

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt
10 cups chicken broth

Steps:

Bring broth to a boil while you make the rivels.
To make rivels:
Put flour and salt in a bowl.
In a separate bowl, scramble eggs with a fork.
Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
Drop by small handfuls into boiling broth.
Boil for 15 minutes and enjoy!
**If the broth isn't flavorful enough, add some chicken soup base.
**You can pinch some of the dough together to get bigger "rivels".
**You can also add cooked chicken to the soup.
**Also works well with ham or beef broth.

Nutrition Facts : Calories 240.2, FatContent 4.3, SaturatedFatContent 1.2, CholesterolContent 70.5, SodiumContent 1393.1, CarbohydrateContent 33.4, FiberContent 1.1, SugarContent 1.4, ProteinContent 14.5

RIVEL SOUP RECIPE | ALLRECIPES

Rivel Soup Recipe | Allrecipes image

An authentic Pennsylvania Dutch Soup. Being vegetarian we use veggie broth but typically chicken broth is used.

Provided by Sue Hohlweg

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
½ teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup whole corn kernels, crushed

Steps:

Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.

Nutrition Facts : Calories 278.5 calories, CarbohydrateContent 55.1 g, CholesterolContent 46.5 mg, FatContent 2.3 g, FiberContent 2.7 g, ProteinContent 9.3 g, SaturatedFatContent 0.6 g, SodiumContent 315.2 mg, SugarContent 1.5 g

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RIVELS | JUST A PINCH RECIPES

When I was growing up, my friends mother put these in her homemade soups.
From justapinch.com
Reviews 5
Category Other Soups

NOTE: Great to add to soups. Causes thin soups to thicken.

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Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. —Elissa Armbruster, Medford, New Jersey
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Calories 191 calories per serving

In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.

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RIVEL SOUP RECIPE: HOW TO MAKE IT

For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. —Kathy Kegley, Rural Retreat, Virginia
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Reviews 4
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Calories 169 calories per serving

In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.

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POTATO SOUP WITH RIVELS RECIPE - FOOD.COM

This was my grandmother's recipe and I am pretty certain it was passed down through the generations from Amish roots. For added flavor, chopped onions and bits of ham can be added with the potatoes and ham broth may be substituted for the water.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 347.2 per serving

Season to taste.

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POTATO SOUP WITH RIVELS | JUST A PINCH RECIPES

This is a recipe I got off of a TV show starring Jeff Smith. So, while I can't claim it as totally my own, it is a superb soup that is a total meal in itself.And, is very good on a day when the men have been out chopping wood, or outside getting ready for winter.It will fill you up, and leave you with a satified full feeling.And, everyone will leave the table feeling replete.
From justapinch.com
Reviews 5
Category Chowders
Cuisine German

Now stirring gently with a wooden spoon, mix in your rivels. Your soup will thicken, as you stir. Hint: I have also mixed in corn,green beans,and chopped carrots to make a complete meal. No one has ever left my table hungry after eating this soup. Enjoy!

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POTATO SOUP WITH RIVELS RECIPE - COOKEATSHARE

From m.cookeatshare.com
Reviews 1
Calories 217 per serving

This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just which. The rivels, that means "lumps," give the soup a thick richness which is very filling. This is a very healing dish on a cool winter day. Bring the chicken stock to a boil in a 4-qt stockpot. Add in the diced potatoes and cook till tender. Add in the butter, lowfat milk and celery leaves. Bring to a simmer and add in salt and pepper to taste. I love lots of pepper in this dish. In a small bowl stir the beaten egg into the flour. Stir with a fork till you have a grainy mix. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 min. Be carefulwith these rivels, as they will lump up. Serve with the minced egg and parsley garnish.

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RIVELS RECIPE - LOS ANGELES TIMES

Jan 30, 2002 · 1 teaspoon salt. 2 eggs. ¾ cup milk. 1. Bring lightly salted water to boil in a large soup pot or Dutch oven. 2. Meanwhile, stir the flour, salt, eggs and milk together in a large bowl until they ...
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HOW TO MAKE RIVELS: 5 STEPS (WITH PICTURES) - WIKIHOW

Jun 21, 2008 · Steps Download Article 1. Combine flour and salt in a mixing bowl. 2. Mix in egg, using hands if desired, to make a cornmeal like dough. 3. Drop bits of dough into boiling soup. 4. Cook 10 minutes in boiling soup. 5. Serve the Rivels with the soup in bowls. Did you make this recipe? How do you ...
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RIVELS RECIPE - RECIPES, MENUS, COOKING TIPS, FOOD AND ...

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From keyingredient.com

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RIVELS - RECIPES | COOKS.COM

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Sep 28, 2020 · Jen, your recipe with potatoes and rivels is the closest I have come on the Internet to my grandmother’s recipe. The only difference is that we added the milk to our bowls at the table. I learned to make it when I was about 9 from my grandmother who is of Pennsylvania-Dutch descent, she is 97 years old and thrilled to know I still make it.
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