Prep 40 mins
Cook 20 mins
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.
- Mix the flour, eggs and salt together in a medium bowl.
- Knead to make a stiff dough. If the dough is too stiff to work, sprinkle in a small amount of water.
- Grate the dough on the medium side of a grater. Your Rivilchas should be the size of dried peas.
- Let 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).
- Drain and serve in hot Beef Soup, hot Chicken Soup or Tomato Soup.
- Note: If you have a large pot of boiling soup, you can cook these Rivilchas directly in the soup.
These were great in my chicken soup! I couldn't get them to grate properly so I just cut them into pieces with a knife. They cooked up like nice little dumplings and were quite tasty!
These turned out so good! Although I had difficulty with the box grater (mine is possibly too dull for this), so my dumplings were odd shapes. I also used a large pot of water so I cooked all at once, which worked well. Used these with pan nan's Australian Tuna Bake #142253. My kids loved these, thanks!