Rivels in rivel soup are like little doughy dumplings and they are a staple of old Amish cooks recipe repertoire. I had the pleasure of meeting Gloria Yoder who owns the popular Mrs. Yoder's Kitchen in Mount Hope, Ohio. She explained that rivel soup gained popularity among the Amish during the Great Depression (Amish families were hit just as hard as others during that tough time) because it was made of ingredients that even the most bare pantries usually had stocked. The Great Depression mentality of using everything carries over to Mrs. Yoder's awesome menu, for instance the leftover chicken at days' end is in the next day's chicken enchiladas. . 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 which I am sure is similar to Mrs. Yoder's.
- RIVEL SOUP
- 8 cups of chicken broth
- 1 onion, diced
- 2 tablespoon dried parsley
- 2 cups flour
- 1 teaspoon 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, itíll 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.
Sara in IN
Another version of rivvels, that Great-Grandma made, is more like spaetzel where you gather the dough, which is a quick noodle dough, up in a ball , knead it a bit, then grate it on the big holes of grater into the boiling stock, or just boil in water, then drain and butter if you are feeling flush with a lot of butter in store. It's good which ever way you cook it.
My grandma did it both ways..but said she could rub them faster. Incidently.I was always told that rivvel was German for rub. I don't know that for certain,though.
My old order grandmother
put rivvels in potato soup, which is what I do. My grown kids were surprised when they were served potato soup without them. They thought that was standard! It is goooood!!
Kevin my mother used to make her potato soup and add rivvels or as her reciepe calls for rivelets. Made the same way an egg flour mix till thick and roll out between your hands a long rope and tear off small pieces and drop into the soup. That is how I make mine now that she has passed. She also had a reciepe with her cottage cheese pie which is like a custard.
Thanks for sharing this recipe Kevin! My husband and I enjoyed it! This will be great for the upcoming winters here in New England:)
When my Mom made rivers, she'd reserve some of the "rubbed" dough, brown the reserved dough in butter until browned, then she'd add the browned mixture to the rivvel soup; it added another dimension of flavor to the rivvel soup - UM GOOD❗️
Yum, sounds good!
My mother made the browned mixture and added to potato soup
Yum...there was a restaurant in my hometown, just up the street from me, it was called Capozzi's....I miss it, great Italian food!
Sounds so good. I think I will try rivels next time
Yum both the cookies and soup sound wonderful. I will try both. Thanks Keven.
this recipe sounds pretty familiar except for not having had them combined with the potato soup.
also, wanted to remark on what a really great idea the Fridays Favorites sounds like. A look back and remembering is always so much fun. THANK YOU. This column is something my parents always shared with me on our long distance phone calls so they have an extra bit of specialness.
My grandmother did the same thing when she made potato soup...rivvels were in hers too. I have so much wanted to find how to make them and I have now. Thank you so much for sharing!
I make rivels and I rub them to be even finer ...more like grains of rice and cook them in chcken broth. Takes only minutes when they are that fine.
I am looking for a receipt for salt rising bread,can you help me
Here, Dolores! https://www.amish365.com/amish-salt-rising-bread/