Rivel Soup Recipe - Allrecipes.com
Rivel Soup Recipe
  • READY IN 35 mins

Rivel Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Jan 07, 2004

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 corn, then used Knorrs vegetarian vegetable bouillon instead of chicken broth. Also, I used 1 1/2 eggs and a splash of white wine to give the rivels more body. It's even fun to cook -- took all of 15 minutes.

 
Most Helpful Critical Review
Aug 26, 2010

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 salt, pepper and celery seed. Very good with those changes. Glad to have the recipe for the rivels.

 
Jan 16, 2012

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 boiling FIRST (and I'd recommend first sauteing as aromatic in your stock pot w/some EVOO or butter, onions, and carrots first, THEN adding the broth). Per prior reviews AND because I like a brothy soup, I doubled the chicken broth and can't imagine what this would be like it if I hadn't; there wouldn't be enough liquid to support the rivels and corn. I also chose to add some previously grilled and frozen shredded breasts since I had it handy and available. While the broth is coming to a boil, mix the rivel mixture. Per other reviews, I doubled the egg and that seemed to be just right. Be aware when you add the dough to make sure there are no clumps because they will remain clumps (as I learned the hard way). THANKS, Sue, for a great chilly afternoon lunch!

 
Oct 06, 2012

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!

 
Aug 12, 2010

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

 
Nov 01, 2008

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

 
Jul 12, 2010

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.

 
Feb 08, 2010

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 time I will add some celery, onion, a bit of salt. But the recipe is very easy and like I said, a terrific start.Thank you for sharing.

 

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Nutrition

  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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