- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 4 cups 2% milk
- Minced fresh parsley and coarsely ground pepper
- In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly.
- 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.
Reviews forRivel Soup
"a little messy, but the best way to process the rivals, is to work with your fingers to form pea-size rivals, add additional flour if necessary. any left over flour mixture can be added carefully to prevent clumping. it is this flour that will provide a thickening agent for the soup.Also, try adding several teaspoons of sweetened condensed milk. this adds a slight sweetness ti the soup."
"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."