Grandma's Rivels

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: 20 mins
• 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.