Best Ribley Soup Recipes

GRANDMA'S RIVELS

Grandma's Rivels image

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

Ingredients

2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt
10 cups chicken broth

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

THE ULTIMATE RIBEYE FRENCH ONION SOUP

The Ultimate Ribeye French Onion Soup image

I love to reimagine classic dishes. The addition of tender ribeye here takes the French onion soup you've always known to a new level. Garnish with more fresh thyme sprigs.

Provided by RusticJoyfylFood

Time 4h

Yield 8

Number Of Ingredients 13

Ingredients

2 ½ pounds thick-cut, bone-in ribeye steak
¾ teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
2 tablespoons unsalted butter
1 tablespoon olive oil
6 large onions, sliced 1/2-inch thick
4 sprigs fresh thyme, or more to taste
2 cups dry white wine
1 (32 ounce) carton reduced-sodium beef broth
4 slices artisanal-style bread
¾ cup shredded white Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese

Steps:

Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
Bake bread in the preheated oven until toasted, about 6 minutes.
Stir mozzarella cheese and Parmesan cheese together in a small bowl.
Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

Nutrition Facts : Calories 444.8 calories, Carbohydrate 21.7 g, Cholesterol 105.1 mg, Fat 22.7 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 490.9 mg, Sugar 5.9 g

RIVEL SOUP

Rivel Soup image

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

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
4 cups 2% milk
Minced fresh parsley and coarsely ground pepper

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.