Grandma's Rivels

READY IN: 20mins
Recipe by MariaCBarton

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!)

Top Review by 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.

Ingredients Nutrition

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.

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