Grandma's Rivels

Submitted by MariaMiller

"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!)"

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 6-8

ingredients

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

directions

1. Bring broth to a boil while you make the rivels.

2. To make rivels:

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

Reviews

[Deb S.]

These are so.drying I learned from my gram, except she cooked them in milk then strained them and she put brown sugar on them. When our mom would tell us gram had something for us, we knew what it was and we would see who could get to grams first and get the first bowl. They are delicious made like this..

 

[Verdean Z.]

I've been making these rivels for 50 years now. I do mix the eggs and give them a squirt or splash of water. I mix them by hand because I can control how big I want the rivels because in our family they like them different size. Sometimes they get bigger than you want but they like to see who gets the biggest one so it's a win win. I don't mix with fork. I let the mixture flow through my fingers being careful not to squash them unless you want bigger rivels. Keep working them through your fingers very gentle. After the potatoes and rivels are done I take off of stove and gradually add sour cream. Thus it is Gram's Sour Cream Potato Soup. Serve with Longhorn Cheese and that is a tradition.

 

[dpeters55]

I have grown up eating these!!! They were always made from broth from whatever meat we were having for dinner. If we had mashed potatoes we would eat them on top just like gravy!!! I LOVE these and so do my boys and now my grandchildren ask me to make them!!!! I always thought it was just something my grandmother thought up but since she's is from a Pennsylvanian Dutch heritage I can see where she got the recipe from!!!!! They are so delicious and filling and I make potato soup using these as a thickening agent!!!

 

[55tbird]

I love these in any kind of soup!!

 

[Sam C.]

I learned how to make these from my grandmother and my mother as well. I put them in potato soup, use them as dumplings for chicken, and you can also boil them in just plain water and fry them on the stove in butter until golden brown and eat them just like that. They're kniffles at that point.