- 1 egg white
- Pinch salt
- 6 tablespoons all-purpose flour
- 1-1/2 cups cubed peeled potatoes (3/4-inch pieces)
- 1 carrot (large), sliced
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups water
- 1 egg yolk
- 1/2 cup milk
- Minced fresh parsley
- In a small bowl, beat egg white lightly with a fork. Stir in salt and flour (mixture will be slightly dry); set aside. in a 1-1/2-qt. saucepan, combine potatoes, carrot, onion, salt, pepper and water. Cover but keep the lid ajar and bring to a boil; cook for 3 minutes. With a knife, cut rivels into soup. Cook, partially covered, for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately. Yield: 2 servings.
Reviews forMother's Potato Soup
"Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup. According to wikiHow"
"WHAT IS CUT A RIVLET IN THE soup MEAN????AND WHY///"