Rivvels For Soup 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:

• 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. Place chicken in dutch oven, cover with water, salt and pepper and cook until tender (I cook it until the legs come off easily)
• 2. Remove chicken and allow to cool before removing the meat. Meanwhile, add cubed potatoes, celery, corn and boiled eggs to the broth. Cook until potatoes are tender.
• 3. Remove the meat from the chicken and place in the broth and vegetables.
• 4. In a small bowl mix the egg and 3/4 cup flour to make rivels. While the soup is boiling, gently rub the rivel mixture between your hands into the boiling soup. You want them to be small little bites of dumplings. This will also help to thicken the soup.
• 5. Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.

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:

• 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:

• Put the flour in the mixing bowl and add a couple shakes of salt. Cut in the egg. Cut in milk a tablespoon at a time until the mixture is crumbly. Use your hands to crumble little pieces of dough into your boiling stock. Should be pea-sized or slightly larger. Simmer for 10-15 minutes.

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.