Amish Rivel Soup Food

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RIVEL SOUP



Rivel Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
4 cups 2% milk
Minced fresh parsley and coarsely ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 169 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 290mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.

AMISH RIVEL SOUP



Amish Rivel Soup image

I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This is a traditional Amish soup. Rivels are similar to tiny dumplings. Chopped carrots, celery and onion may be added if desired.

Provided by Crafty Lady 13

Categories     Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups flour
1/2 teaspoon salt
1 egg, well beaten
1 1/2-2 quarts chicken broth or 1 1/2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed

Steps:

  • Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
  • Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
  • Cook for about 10 minutes. Rivels will look like boiled rice when cooked.

RIVVEL SOUP



Rivvel Soup image

Number Of Ingredients 9

RIVEL SOUP
8 cups of chicken broth
1 onion, diced
2 tablespoon dried parsley
2 cups flour
1 teaspoon salt
2 eggs, beaten
2 cans corn
2 cups chicken, cooked, and diced (this is optional)

Steps:

  • Bring the broth to a boil.
  • In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, itíll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels. They should not be big, that is a dumpling. Maybe pea size.
  • Add corn and cook about 10 - 15 minutes.

RIVELS RECIPE



Rivels Recipe image

Provided by á-24734

Number Of Ingredients 4

1/2 tsp. Salt
Pinch of Ground White Pepper
1 Large Egg, beaten
3/4 to 1 Cup Flour, as needed

Steps:

  • Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hand or pinch off pea-sized pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Good in Chicken Soup or potato soup.

GRANDMA'S RIVELS



Grandma's Rivels 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!)

Provided by MariaMiller

Categories     Low Cholesterol

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

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, Fat 4.3, SaturatedFat 1.2, Cholesterol 70.5, Sodium 1393.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1.4, Protein 14.5

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