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Rivel soup

Rivel soup
By Anne Landefeld on Wednesday, September 18, 2013 at 3:35pm
Makes: 6 servings
1 quart chicken broth
1 cup flour
1/2 teaspoon salt
1 egg, beaten
1 cup whole corn kernels, crushed
Bring broth to a boil. Combine the flour and salt in a bowl. Add egg and with fingers work together until mixture is crumbly. Rub mixture between your fingers over the broth, dropping in small pieces about the size of a pea. These are called rivels. They should not be big; that is a dumpling. Add the corn and simmer about 10 minutes. The rivels will look like boiled rice when cooked.
Source: This is from the Hershey/Lancaster area. It is sometimes referred to being called “dough ball soup” and is a comfort food.

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