Best Potato Soup With Rivals Recipes
POTATO SOUP WITH RIVALS
Steps:
- 1. chop potatoes into bite size pieces, chopping the onion and celery into smaller pieces.
- 2. Cover with water about 1 inch above the potatoes,add 1 1/2 tsp salt and cook until tender
- 3. While potatoes are cooking mix together with a fork flour, 1/2 tsp salt, and egg. Pull off pieces the size of a nickel and drop into the cooking potatoes.
- 4. When potatoes are tender add milk and butter and stir until the butter is melted.
- 5. Stir in 1/2 cup of instant mashed potatoes to thicken the soup and serve hot.
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.
GRANDMA'S RIVELS
This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked my grandma how to make it, she said, "take some eggs and some flour, a little salt, and rivel 'em up!" We often ate this soup with bbq grilled chicken during the summer. (When I was younger we always had chicken rivels, but recently I made a stock with the ham bone from christmas, added some ham soup base, and diced up some leftover ham to add in. This also produced great results!)
Provided by MariaMiller
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 240.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 70.5, Sodium 1393.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1.4, Protein 14.5
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.
POTATO SOUP WITH RIVELS
This is a recipe I got off of a TV show starring Jeff Smith. So, while I can't claim it as totally my own, it is a superb soup that is a total meal in itself.And, is very good on a day when the men have been out chopping wood, or outside getting ready for winter.It will fill you up, and leave you with a satified full feeling.And,...
Provided by Kathleen Hall
Categories Cream Soups
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Cook raw potatoes,salt, and onions in chicken broth until tender.This should take about 15 to 20 minutes.
- 2. In a small bowl,mix together egg, and flour with a fork. These are your rivels, They should be clumpy, and there should be flour left over in the small bowl.Set aside.
- 3. Chop your crispy bacon,or ham, and cook with the potatoes until heated through.
- 4. Now stirring gently with a wooden spoon, mix in your rivels. Your soup will thicken, as you stir. Hint: I have also mixed in corn,green beans,and chopped carrots to make a complete meal. No one has ever left my table hungry after eating this soup. Enjoy!
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