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Rivel Soup
 
This recipe reprinted with kind permission from Pam at berksweb.com - Authentic Berks County recipes, Pennsylvania Dutch Cooking...

http://www.berksweb.com/pam/oldrecipe.html

Rivel soup, also called Dough Ball Soup, is great for when company drops by. In an old Dutch home, you'd never get company without feeding them, no matter how unexpected they are. The ingredients are considered staples in most old dutch kitchens.

RIVEL SOUP

8 cups of chicken broth (I use canned)
1 onion, diced
2 Tbsp dried parsley
2 cups flour
1 tsp salt
2 eggs, beaten
2 cans corn
2 cups chicken, cooked, and diced (this is optional)


Bring the broth to a boil.

In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, itíll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels.
They should not be big, that is a dumpling. Maybe pea size.

Add corn and cook about 10 - 15 minutes.

If you want, add the chicken just before you take it off the stove.



Shopping List:

Grocery, Canned chicken broth
  corn
Grocery, Dairy eggs
Grocery, Dry Staples flour
Grocery, Spices dried parsley
  salt
Grocery, Vegies onions