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Ribley Soup

Rated as 4 out of 5 Stars
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"This is an old backwoods hand-me-down family recipe that will warm your insides and stick to your ribs. Great for a cold winter's day or just when you want a quick filling meal. Serve with beef roast and garnish with diced fresh garden tomato."
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Ingredients

15 m servings 149
Original recipe yields 4 servings

Directions

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  1. In a small bowl, stir together the flour and egg until crumbly. Bring the beef broth to a boil in a saucepan. Stir the flour mixture into the beef broth while boiling rapidly. Stir constantly until well blended.

Nutrition Facts


Per Serving: 149 calories; 2.1 24 7.6 46 807 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is definitely not a thick gravy. It's a dumpling soup, with the egg and flour making tiny dumplings that cook quickly in the beef broth. In my family, we added fresh or canned tomatoes as...

Most helpful critical review

This is just very thick gravy

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This is definitely not a thick gravy. It's a dumpling soup, with the egg and flour making tiny dumplings that cook quickly in the beef broth. In my family, we added fresh or canned tomatoes as...

This is not thick gravy as another reviewer wrote. If made correctly it's like tiny dumplings in the beef soup. It tasted quite good and is an extremely cheap soup that is very filling.

You cut the flour/egg mixture into "ribleys" and drop them into the broth to cook. My mom added tomato (sauce?) to the broth as well.

I made this soup for a quick lunch. It's fast and simple. It's also a good base that you can modify to your own tastes. I added left over green beans and topped it with sautéed cabbage with a...

This is just very thick gravy

Made according to directions but added veggies and pinto beans. Also added season salt, garlic powder and Basil to pressured cooked stew meat. Delicious!