TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Rivel Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
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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