Rivels

By á-24734

Rivels -- sometimes spelled "rivvels" are a very common traditional Old Order Amish dish. Can be added to many different soups.

Ingredients

• 1/2 tsp. Salt
• Pinch of Ground White Pepper
• 1 Large Egg, beaten
• 3/4 to 1 Cup Flour, as needed

Preparation

Step 1

Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hand or pinch off pea-sized pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Good in Chicken Soup or potato soup.