POTATO SOUP WITH RIVELS

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Potato Soup with Rivels image

This was my grandmother's recipe and I am pretty certain it was passed down through the generations from Amish roots. For added flavor, chopped onions and bits of ham can be added with the potatoes and ham broth may be substituted for the water.

Provided by Mercy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium potatoes, peeled and cubed
1 cup flour
1/2 teaspoon salt
2 whole eggs
2 cups milk
salt and pepper

Steps:

  • Cover the bite-sized potato cubes with cold, salted water.
  • Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
  • Pour the flour into a bowl and form a well (indentation) in the center.
  • Beat the eggs together and pour them into the flour well.
  • Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
  • Drop the pellets into the boiling cooked potatoes.
  • Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
  • Add the milk to the soup and heat through (do not boil).
  • Season to taste.

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