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Rivel Soup

1 review
Total Time
Prep/Total Time: 10 min.

By Taste Of Home Editorial Team

Recipe by Kathy Kegley, Rural Retreat, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

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Test Kitchen Approved

Rivel Soup

1 review
Prep Time 5 min
Cook Time 5 min
Yield 6 servings

Ingredients

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

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 until rivels are cooked through, 1-2 minutes. Sprinkle servings with parsley and pepper.

Nutrition Facts

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

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