1/1 Photo of Rivilchas
From the website of June Meyer who chronicles the home recipes of her mother on her website. Rivilchas are similar to the German spatzle and commonly used to strech out Hunagrian soups and stews. From her description, these are a bit noodle and a bit mini-dumpling. I have not tried this recipe but am posting it for the Zaar World Tour.
My Private Note
- 1Mix the flour, eggs and salt together in a medium bowl.
- 2Knead to make a stiff dough. If the dough is too stiff to work, sprinkle in a small amount of water.
- 3Grate the dough on the medium side of a grater. Your Rivilchas should be the size of dried peas.
- 4Let the dough drops dry for 1/2 hour and then add to boiling water 1/2 cup at a time and cook till done (a few minutes).
- 5Drain and serve in hot Beef Soup, hot Chicken Soup or Tomato Soup.
- 6Note: If you have a large pot of boiling soup, you can cook these Rivilchas directly in the soup.
Nutritional Facts for Rivilchas
Serving Size: 1 (44 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 132.1
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.4 g
- Cholesterol 52.8 mg
- Sodium 163.4 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 0.8 g
- Sugars 0.1 g
- Protein 4.8 g