Best 4 Amish Rivel Recipes

**Amish Rivel: A Hearty and Versatile Amish Soul Food**

Amish rivel is a traditional Amish dish that is both hearty and versatile. Originating from the Pennsylvania Dutch community, this unique dish is made from a batter of flour, eggs, and milk, which is then dropped into boiling water or broth to form small dumplings. Rivel can be served as a main course, side dish, or even as a dessert, depending on the ingredients used. This versatile dish is often enjoyed with gravy, butter, or syrup, and can be enhanced with various vegetables, meats, or fruits. Explore our collection of Amish rivel recipes to discover different ways of preparing this comforting and flavorful dish. From classic rivel recipes to creative variations, our recipes offer a diverse selection to suit every taste.

Here are our top 4 tried and tested recipes!

AMISH RIVEL SOUP

Amish Rivel Soup image

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

Ingredients

2 cups flour
1/2 teaspoon salt
1 egg, well beaten
1 1/2-2 quarts chicken broth or 1 1/2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed

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.

RIVVEL SOUP

Rivvel Soup image

Number Of Ingredients 9

Ingredients

RIVEL SOUP
8 cups of chicken broth
1 onion, diced
2 tablespoon dried parsley
2 cups flour
1 teaspoon salt
2 eggs, beaten
2 cans corn
2 cups chicken, cooked, and diced (this is optional)

Steps:

Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, itíll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels. They should not be big, that is a dumpling. Maybe pea size.
Add corn and cook about 10 - 15 minutes.

CHICKEN CORN SOUP WITH RIVELS

Chicken Corn Soup with Rivels image

Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
3/4 cup all-purpose flour
1 large egg, beaten

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.

Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

GRANDMA'S RIVELS

Grandma's Rivels image

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

Ingredients

2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt
10 cups chicken broth

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

Tips:

Use a food processor or blender to make the rivel. This will help to create a smooth and consistent batter.
Be careful not to overmix the batter. Overmixing can make the rivel tough.
Let the batter rest for at least 30 minutes before cooking. This will help the flour to absorb the liquid and make the rivel more tender.
Cook the rivel over medium heat. High heat can cause the rivel to burn.
Stir the rivel frequently while cooking. This will help to prevent it from sticking to the pan.
Serve the rivel hot. Rivel is best when served immediately after cooking.

Conclusion:

Amish rivel is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste preferences. Whether you like it sweet or savory, there is an Amish rivel recipe out there for you. So next time you are looking for a comforting and satisfying meal, give Amish rivel a try. You won't be disappointed!