RIVELS
When I was growing up, my friends mother put these in her homemade soups.
Provided by Roda Laser
Categories Other Soups
Number Of Ingredients 3
Steps:
- 1. Mix together flour and egg. Add milk and mix by cutting with 2 forks until crumbs are the size of peas.
- 2. Drop into boiling broth and stir to prevent rivels from sticking together.
- 3. NOTE: Great to add to soups. Causes thin soups to thicken.
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
BEEF RIVELS
Quick and easy take on Beef Popeye which is basically chicken and dumplings only with beef. You can also use chicken as well my mom actually likes the chicken one better but I think the beef is the best.
Provided by Mirandanichole
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If you have fresh chuck roast sear on both sides with about a T. of oil in a hot pan, season if you like with salt and pepper and any seasonings you like with your beef, if frozen add straight to pressure cooker.
- Put meat and water in pressure cooker, and cook until meat is tender and broth is rich. (You can also use half water half beef broth or just add bullion cubes to the water for a richer flavor).
- Mix the rest of the ingredients together and cut the cold butter into the dry stuff until crumbles form. (I have found it's easier to add everything to the food processor and pulse until you get small crumbles. Add a tiny bit of cold water if it's too dry. Almost like a crumb topping only with dough. The food processor will make a much finer crumble than if you do it by hand so if you like big crumbles of dough hand cut it using a fork or cutter.
- When the meat is done remove from the broth and shred, then season your broth to taste. Get your broth boiling and add crumbles, gently stir to keep them from lumping. Cook for about 5 minutes.
- Add beef back into broth and enjoy.
- You can also use chicken just sub chicken for beef.
- For an extra delicious broth add some whole or cut in half veggies to the cooker with your meat like celery, carrots and an onion. Keep them big enough you can pull or strain them out after cooking.
Nutrition Facts : Calories 934.4, Fat 36.9, SaturatedFat 16.5, Cholesterol 423.2, Sodium 615.6, Carbohydrate 26, Fiber 0.8, Sugar 0.1, Protein 124.6
AMISH RIVEL SOUP
I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This is a traditional Amish soup. Rivels are similar to tiny dumplings. Chopped carrots, celery and onion may be added if desired.
Provided by Crafty Lady 13
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
- Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
- Cook for about 10 minutes. Rivels will look like boiled rice when cooked.
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