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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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!) Ingredients:
2 cups all-purpose flour |
2 large eggs |
1/4 teaspoon salt |
10 cups chicken broth |
Directions:
1. Bring broth to a boil while you make the rivels.
2. To make rivels:
3. Put flour and salt in a bowl.
4. In a separate bowl, scramble eggs with a fork.
5. Add eggs to flour/salt mixture and rivel 'em up (just stir around with a fork until mixture becomes crumbly).
6. Drop by small handfuls into boiling broth.
7. Boil for 15 minutes and enjoy!
8. **If the broth isn't flavorful enough, add some chicken soup base.
9. **You can pinch some of the dough together to get bigger rivels .
10. **You can also add cooked chicken to the soup.
11. **Also works well with ham or beef broth.
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