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    You are in: Home / Recipes / Potato Soup with Rivels Recipe
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    Potato Soup with Rivels

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mercy's Note:

    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.

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    Units: US | Metric


    1. 1
      Cover the bite-sized potato cubes with cold, salted water.
    2. 2
      Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
    3. 3
      Pour the flour into a bowl and form a well (indentation) in the center.
    4. 4
      Beat the eggs together and pour them into the flour well.
    5. 5
      Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
    6. 6
      Drop the pellets into the boiling cooked potatoes.
    7. 7
      Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
    8. 8
      Add the milk to the soup and heat through (do not boil).
    9. 9
      Season to taste.

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    Ratings & Reviews:

    • on April 29, 2007


      I have been looking for this recipe, my grandma used to make this for me years ago. I miss it dearly, and this is definietly very close. I added onions, (and extra rivels!!) It was great, thanks so much for posting. I really enjoyed eating this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato Soup with Rivels

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.1
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 3.5 g
    Cholesterol 110.1 mg
    Sodium 391.4 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 4.3 g
    Sugars 1.5 g
    Protein 13.2 g

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