Prep 5 mins
Cook 15 mins
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.
- 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
- 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.
Am sooo glad to see your post, i made some rivels years ago but forgot exactly what ratio was in egg to flour. thank you for sharing:)
Made this for a quick and warming lunch today. Very easy and satisfying. I did add a little dried parsley and dill weed for flavor and used low sodium chicken broth. Thanks for posting Glo! Made for Recipe Swap #47.