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Amish rivel soup

This is classic winter comfort soup, rich in Pennsylvania Dutch tradition. The basic version of the recipe is potatoes, onion, a water-based broth, and tiny dumplings, but you can add your own touches this special soup!
4.50 from 6 votes
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Course Soup
Cuisine American, Amish

Ingredients
  

Soup

  • 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 teaspoon salt
  • 1 stick butter
  • Pepper to taste

Rivels

  • 3 eggs, beaten well in medium bowl
  • 1 teaspoon salt
  • 1 cup flour

Instructions
 

  • Rivels:  Mix eggs and salt, add flour a little at a time stirring untilmixture is of a sticky noodle consistency.   Set aside.
  • PAULA'S PRO TIP:  place some flour in a bowl and dip your fingers in the flour beforehandling the dough.

Soup

  • Boil 4 cups of water in 5 quart pot.
  •  Add potatoes and onions andcook until potatoes are firm but cooked.  A
  • 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 sticktogether.  Lower heat and simmer 3-5 minutes.
    Serve in bowl and top with a small pat of butter and pepper to taste.
Tried this recipe?Let us know how it was!