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Rivel Soup

Ingredients

  • 8 cups of chicken broth (I use canned)
  • 1 onion, diced
  • 2 Tbsp dried parsley
  • 2 cups flour
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 cans corn
  • 2 cups chicken, cooked, and diced, optional
  1. Bring the broth to a boil.
  2. In a bowl, mix flour, salt and eggs until you have a crummy mixture. 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.
  3. If you want, add the chicken just before you take it off the stove.

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