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Rivel Soup

Rivel Soup
By Anne Landefeld on Wednesday, September 18, 2013 at 3:37pm

8 cups chicken broth
2 cups all-purpose flour
1 teaspoon salt
2 large eggs, beaten
1 onion, diced
2 tablespoons dried parsley (or 6 tablespoons fresh)
2 (14.5-ounce) cans of corn
2 cups cooked, diced chicken, optional
Bring the broth to a boil in a large pot over medium heat. In a large mixing bowl, mix the flour, salt, and eggs to form a crumbly mixture. Rub the mixture between your fingers over the broth, dropping in pea-size pellets, or rivels.
Add the onion, parsley, and corn, and cook until the vegetables are tender, 10-15 minutes. If you choose, add the chicken just before you take the soup off the heat.
Yield: 6-8 servings

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