Back to Rivel Soup

Print Options


Card Sizes

Rivel Soup Recipe

Rivel Soup Recipe

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
TOTAL TIME: Prep/Total Time: 10 min. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Rivel Soup

Sort By :

Average Rating
pontiacgeh User ID: 7459772 267646
Reviewed Jun. 4, 2017

"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."

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."

Loading Image