Best 10 Rivels Recipes

CHICKEN CORN SOUP WITH RIVELS

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.

BAKED POTATO SOUP WITH RIVELS

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.

POTATO SOUP WITH RIVELS

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.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS

Steps:

• Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
• While chicken is boiling, chop eggs so they are ready.
• (I boil my eggs the night before).
• Remove chicken from bones, shred or cut into pieces.
• Add corn to broth and cook to doneness.
• Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
• Add this slowly to boiling corn and broth and boil for 15 minutes more.
• Add chicken and parsley.
• The hard cooked eggs are added now, if desired.
• ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
• They do not freeze well at all and will ruin the soup.

POTATO SOUP WITH RIVELS

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!

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
• Remove chicken from broth.
• Discard skin and cut meat into bite size pieces.
• Put back into broth.
• Add everything else except for chopped egg and parsley.
• Bring to a boil.
• Cook for 15 minutes until vegetables are soft, while you make the rivels.
• Make the rivels by rubbing flour and egg together into crumbs.
• Add milk if necessary.
• Should be dry and crumbly.
• Drop into boiling soup, stirring to prevent clumping.
• Cover and simmer for 7 minutes.
• Add chopped egg and parsley.
• Serve and pass cream to be poured into soup.

RIVELS

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.

HAM & BEAN SOUP WITH RIVELS

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.

CHICKEN CORN SOUP WITH RIVELS

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.

PENNSYLVANIA DUTCH CHICKEN-CORN SOUP WITH RIVELS

Steps:

• 1. Combine the first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes of until the chicken is done. Remove the chicken, reserving broth in the Dutch oven.
• 2. Let the chicken cool; skin, bone, and coarsely chop the meat. Set the chicken aside.
• 3. Add the onions and celery to the reserved broth; cover and simmer 10 minutes or until crisp-tender. Add the reserved chicken and corn; stir well. Simmer for 5 minutes.
• 4. Make the rivels while the soup is simmering. Combine the flour, 1/4 teaspoon salt, egg and milk in a small bowl using fingertips until the mixture is crumbly.
• 5. Add the rivels (in crumb size pieces) to the broth mixture, stirring constantly. Cover and simmer for 10 minutes. Stir in parsley, if desired.