Editor’s Note: Family friend – and great friend of Amish365 – Paula Cohen, shared a recipe with me that I’m excited to share with you. Perfect for these cold-weather days. I’ve run Amish rivel soup (I’ve seen it spelled rivvel also) recipes on this site before, but this is an authentic German-heritage recipe in its own right and it’s fun to try different versions of different recipes. Read Paula’s take on rivel soup and recipe below:
By Paula W. Cohen
Of German heritage, my grandmother, Mrs. Frieda Auchauer Matheny, had a cold weather, stick-to-the-ribs soup. Rivel Soup was made using her “pinch and dab and cook until it looks done” method of cooking. This gives all future generations plenty of lee-way on what amounts of ingredients are used. I still use the eye-ball method of cooking so these measurements are a generalization of what goes in my favorite comfort food.
4 cups water, boiled
3-4 large potatoes or 6 smaller ones cut in ½ in cubes
2 large onions, chopped
4 cups milk
1 t. salt
1 stick butter
Pepper to taste
3 eggs, beaten well in medium bowl
1 t. salt
1 c. flour
Rivels: Mix eggs and salt, add flour a little at a time stirring until mixture is of a sticky noodle consistency. Set aside. HINT: place some flour in a bowl and dip your fingers in the flour before handling the dough.
Soup: Boil 4 cups of water in 5 quart pot. Add potatoes and onions and cook until potatoes are firm but cooked. Add milk, salt, and butter. When soup begins to boil, drop in scant teaspoon-sized drops of rivel dough. Keep stirring so that the rivels do not stick together. Lower heat and simmer 3-5 minutes.
Serve in bowl and top with a small pat of butter and pepper to taste. NOTE: Potatoes absorb salt so you may want to add more to your taste after serving. Serves 6-8. It refrigerates well and is easily zapped in the microwave for leftovers.
NOTE: I believe you can never use too many onions so don’t skimp. For thicker, richer, broth, use 2 c. milk and 2 c. ½ and ½.