"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rivel Soup Recipe

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This recipe for Rivel Soup, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


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.




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