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- Ready In:
- Bring broth to a boil while you make the rivels.
To make rivels:
- Put flour and salt in a bowl.
- In a separate bowl, scramble eggs with a fork.
- Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
- Drop by small handfuls into boiling broth.
- Boil for 15 minutes and enjoy!
- **If the broth isn't flavorful enough, add some chicken soup base.
- **You can pinch some of the dough together to get bigger "rivels".
- **You can also add cooked chicken to the soup.
- **Also works well with ham or beef broth.
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These are so.drying I learned from my gram, except she cooked them in milk then strained them and she put brown sugar on them. When our mom would tell us gram had something for us, we knew what it was and we would see who could get to grams first and get the first bowl. They are delicious made like this..
These are like I always remembered my Grandma Faye making them, she used chicken broth. But she would put it in homemade potato soup with ham, or if she made clam chowder she would put half a recipe in. I always called them "ribbles"when I was young, and to me, they were better than noodles in soup! I make it this way for my family and use in potato soup. But I make regular noodles for chicken noodle soup. Best recipe ever!
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.
I have been making rivels for 40 years, learned how from my mother in-law. The family has had Amish and Mennonite roots so I am also happy to see that this is a real recipe, I always thought it was an easy way someone discovered to make something like noodles. Mother in-law also made great homemade noodles. In our family it is almost a rite of passage to learn how to make what we always called ribbles, guess it was rivels. We do not scramble the egg though. Plop in in the middle of the flour and salt mixture, sprinkle with about four dashes of water caught under the sink faucet and start mixing lightly using a fork, you don't want it to stir into a batter or dough so a light touch kinda dragging it through. Three cups is about the most you want to stir up at one time, if more is needed mix up more then. The size is sometimes smaller or larger according to the moisture content. We have made them with beef broth from a beef roast or a cheap chuck roast seasoned well. I have gotten to where I put in bouillon cubes to help keep the flavor for any leftovers, if any. I don't like them in chicken as well, too bland I think. But I do make potato soup with a small amount of them in it. <br/><br/>And like Chef comment below, they had to go with homemade mashed potatoes, no gravy needed.