An authentic Pennsylvania Dutch Soup. Being vegetarian we use veggie broth but typically chicken broth is used.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.

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  • Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.

Nutrition Facts

278.5 calories; 9.3 g protein; 55.1 g carbohydrates; 46.5 mg cholesterol; 315.2 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2004
This is a fabulous recipe -- Kids will love it because they can get their hands in the noodle mixture. I sauteed a package of Baby Bella mushrooms in 2 T tablespoons of margerine instead of the corn, then used Knorrs vegetarian vegetable bouillon instead of chicken broth. Also, I used 1 1/2 eggs and a splash of white wine to give the rivels more body. It's even fun to cook -- took all of 15 minutes. Read More
(15)

Most helpful critical review

Rating: 1 stars
07/12/2010
Not nearly enough liquid needed 2 extra large eggs to coagulate the flour. With double the egg and liquid this was an excellent base for my chicken corn soup with rivels. Read More
(4)
15 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/07/2004
This is a fabulous recipe -- Kids will love it because they can get their hands in the noodle mixture. I sauteed a package of Baby Bella mushrooms in 2 T tablespoons of margerine instead of the corn, then used Knorrs vegetarian vegetable bouillon instead of chicken broth. Also, I used 1 1/2 eggs and a splash of white wine to give the rivels more body. It's even fun to cook -- took all of 15 minutes. Read More
(15)
Rating: 4 stars
01/16/2012
As written this recipe is not so great. With a few MINOR tweaks and clarifications it's easily a 4-5 star simple soup. The first change is in the directions; you need to start the broth boiling FIRST (and I'd recommend first sauteing as aromatic in your stock pot w/some EVOO or butter onions and carrots first THEN adding the broth). Per prior reviews AND because I like a brothy soup I doubled the chicken broth and can't imagine what this would be like it if I hadn't; there wouldn't be enough liquid to support the rivels and corn. I also chose to add some previously grilled and frozen shredded breasts since I had it handy and available. While the broth is coming to a boil mix the rivel mixture. Per other reviews I doubled the egg and that seemed to be just right. Be aware when you add the dough to make sure there are no clumps because they will remain clumps (as I learned the hard way). THANKS Sue for a great chilly afternoon lunch! Read More
(10)
Rating: 5 stars
10/06/2012
This is a great comfort food! My family made this for years when was I growing up. We made with chicken stock and chunked ham. Thanks for bringing back memories!! Very Good! Read More
(8)
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Rating: 4 stars
08/12/2010
Double the eggs and the liquid and it's wonderful. I used beef broth and added sauted celery and onion. Ultimate comfort food!! Read More
(7)
Rating: 4 stars
11/01/2008
My mom did this growing up only she used it in beef broth without the corn. I LOVE it thanks for adding it! Read More
(5)
Rating: 1 stars
07/12/2010
Not nearly enough liquid needed 2 extra large eggs to coagulate the flour. With double the egg and liquid this was an excellent base for my chicken corn soup with rivels. Read More
(4)
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Rating: 4 stars
02/08/2010
Great beginning! Was the first rivel soup I made and I suspect I will use this recipe again with some adjustments. I added bits of chicken this time. Needs a little more flavor too -- so next time I will add some celery onion a bit of salt. But the recipe is very easy and like I said a terrific start.Thank you for sharing. Read More
(3)
Rating: 3 stars
08/26/2010
I used the base recipe for the dough to make the rivels and changed most everything else. I used 4 cans of low sodium chicken broth and added shredded carrots onion and chicken. I seasoned with salt pepper and celery seed. Very good with those changes. Glad to have the recipe for the rivels. Read More
(3)
Rating: 5 stars
12/02/2004
I absolutely LOVE this recipe. Read More
(2)