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Rivel Soup

SUBMITTED BY: Sue Hohlweg 

"An authentic Pennsylvania Dutch Soup. Being vegetarian we use veggie broth but typically chicken broth is used."
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RECIPE RATING:
This recipe has been rated 4 times with an average star rating of 4.5
Read Reviews (4)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 4 cups chicken broth
  • 1 cup whole corn kernels, crushed

DIRECTIONS

  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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on jan. 7, 2004 by CDUNITZ 
This is a fabulous recipe -- Kids will love it because they can get their hands in the noodle... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on dec. 2, 2004 by SHANNYN79 
I absolutely LOVE this recipe. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on nov. 1, 2008 by flossfairy 
My mom did this growing up only she used it in beef broth without the corn. I LOVE it, thanks... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on jan. 15, 2006 by JJGUETSH 
this was good but not at all soup-ish MORE


 
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Nutritional Information
Rivel Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 309

  • Total Fat: 4.3g
  • Cholesterol: 53mg
  • Sodium: 1313mg
  • Total Carbs: 56.2g
  •     Dietary Fiber: 2.7g
  • Protein: 11.3g

VIEW DETAILED NUTRITION

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