This is a picture of their rivel soup, and it was a good, hearty, steamy soup, perfect for a cold day.
Here is the original Amish Cook’s recipe for rivel soup.
- 8 cups of chicken broth
- 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 (this is optional)
- Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, it wíll 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.