Rivel Soup

Rivel Soup

"An authentic Pennsylvania Dutch Soup. Being vegetarian we use veggie broth but typically chicken broth is used."
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Ingredients

35 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

This is a fabulous recipe -- Kids will love it because they can get their hands in the noodle mixture. I sauteed a package of Baby Bella mushrooms in 2 T tablespoons of margerine instead of the ...

Most helpful critical review

Not nearly enough liquid, needed 2 extra large eggs to coagulate the flour. With double the egg and liquid, this was an excellent base for my chicken corn soup with rivels.

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This is a fabulous recipe -- Kids will love it because they can get their hands in the noodle mixture. I sauteed a package of Baby Bella mushrooms in 2 T tablespoons of margerine instead of the ...

As written, this recipe is not so great. With a few MINOR tweaks and clarifications, it's easily a 4-5 star simple soup. The first change is in the directions; you need to start the broth boil...

This is a great comfort food! My family made this for years when was I growing up. We made with chicken stock and chunked ham. Thanks for bringing back memories!! Very Good!

Double the eggs and the liquid and it's wonderful. I used beef broth and added sauted celery and onion. Ultimate comfort food!!

My mom did this growing up only she used it in beef broth without the corn. I LOVE it, thanks for adding it!

Not nearly enough liquid, needed 2 extra large eggs to coagulate the flour. With double the egg and liquid, this was an excellent base for my chicken corn soup with rivels.

I used the base recipe for the dough to make the rivels and changed most everything else. I used 4 cans of low sodium chicken broth and added shredded carrots, onion and chicken. I seasoned with...

Great beginning! Was the first rivel soup I made, and I suspect I will use this recipe again with some adjustments. I added bits of chicken this time. Needs a little more flavor too -- so next t...

I absolutely LOVE this recipe.

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