Best Grandmas Rivels Recipes
AMISH RIVEL SOUP
I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This is a traditional Amish soup. Rivels are similar to tiny dumplings. Chopped carrots, celery and onion may be added if desired.
Provided by Crafty Lady 13
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
- Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
- Cook for about 10 minutes. Rivels will look like boiled rice when cooked.
RIVEL SOUP
For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. -Kathy Kegley, Rural Retreat, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.
Nutrition Facts : Calories 169 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 290mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
BAKED POTATO SOUP WITH RIVELS
This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.
Provided by Chel_C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
- Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.
- Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
- Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
- Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53.2 g, Cholesterol 130 mg, Fat 28.2 g, Fiber 3.4 g, Protein 27.8 g, SaturatedFat 16.7 g, Sodium 857.9 mg, Sugar 7.1 g
POTATO SOUP WITH RIVELS
This was my grandmother's recipe and I am pretty certain it was passed down through the generations from Amish roots. For added flavor, chopped onions and bits of ham can be added with the potatoes and ham broth may be substituted for the water.
Provided by Mercy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover the bite-sized potato cubes with cold, salted water.
- Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
- Pour the flour into a bowl and form a well (indentation) in the center.
- Beat the eggs together and pour them into the flour well.
- Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
- Drop the pellets into the boiling cooked potatoes.
- Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
- Add the milk to the soup and heat through (do not boil).
- Season to taste.
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