Rivel Soup Recipe
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Rivel Soup Recipe

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For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. —Kathy Kegley, Rural Retreat, Virginia
Featured In: Grandma's Best Suppers
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 cups 2% milk
  • Minced fresh parsley and coarsely ground pepper

Nutritional Facts

3/4 cup: 169 calories, 4g fat (2g saturated fat), 47mg cholesterol, 290mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 9g protein.


  1. In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly.
  2. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper. Yield: 6 servings.
Originally published as Rivel Soup in Country Woman October/November 2011, p64

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ladfyfarmer User ID: 4036348 125744
Reviewed Dec. 5, 2011

"My mother-in-law made this in the i930's. She called it Milk soup and we ate it with sugar or sugar and cinnamon sprinkled on top. Reminds a lot of hot cream of wheat. I used a fork to mix flour,salt and egg. Dump flour mixture in a little at a time. Stir using a wisk and keep stirring until mixture thickens."

Reba Files User ID: 4210597 213016
Reviewed Nov. 10, 2011

"Do you dump the entire flour mixture in at once and it separates into tiny dumplings? There were no instructions to shaping the rivels. Should you push the dough through a colander or sieve? More instructions are needed."

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