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Rivel Soup

Rivel Soup
By Pat Lawson on Thursday, September 19, 2013 at 12:14am
2 cups all-purpose flour
1/2 teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup whole corn kernels, crushed

1. Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
2. Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.

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