Rivels Recipes

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.

Steps:

• Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
• Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.
• Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
• Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
• Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.

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.

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.

Steps:

• In a large pot (stock pot) a little more than half full of water, add 1 large chopped onion or less, 2 or 3 stalks of chopped celery and the ham hocks.
• Cook until ham hock is tender and celery is cooked down.
• Remove ham from bones, discard fat and return ham to pot.
• Add both cans of Great Northern beans.
• Bring to a boil.
• Turn heat down to medium and let it boil until the broth does not look watery, stirring often to prevent sticking (1-2 hours).
• Combine the flour, raw egg and salt in a small bowl.
• Stir together till crumbly with a fork.
• May have to use your fingers.
• Take parts of mixture and crumble over bean mixture in pot, with fingers, stirring a little after each.
• Dump any loose leftover flour from mixture into the beans to help thicken broth and then stir well.
• If you want more rivels, repeat the steps for making them.
• Lower heat to simmer, uncovered about 7 to 10 minutes.
• Stir occasionally to prevent sticking.
• Cover and cook 5 minutes more.

Steps:

• Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hand or pinch off pea-sized pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Good in Chicken Soup or potato soup.

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.

Steps:

• 1. Cook raw potatoes,salt, and onions in chicken broth until tender.This should take about 15 to 20 minutes.
• 2. In a small bowl,mix together egg, and flour with a fork. These are your rivels, They should be clumpy, and there should be flour left over in the small bowl.Set aside.
• 3. Chop your crispy bacon,or ham, and cook with the potatoes until heated through.
• 4. Now stirring gently with a wooden spoon, mix in your rivels. Your soup will thicken, as you stir. Hint: I have also mixed in corn,green beans,and chopped carrots to make a complete meal. No one has ever left my table hungry after eating this soup. Enjoy!