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