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Potato Rivel Soup Recipe

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This recipe for Potato Rivel Soup is from Our Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 or 5 Med potatoes diced
Water to cover potatoes or chicken broth
1/2 stick butter
1 can canned milk
1/2 cup finely chopped onion (optional)
salt and pepper to taste

2 cups All Purpose Flour
1/4 teaspoon salt
1 egg
water or milk just enough to allow the flour to stick together in a stiff dough ball

Prepare the potatoes, put in a pot and cover potatoes with water. Add onion if desired.Cook till tender .

While potatoes cook, put flour in a med bowl. Add salt and egg and enough liquid to make a very stiff dough. Set aside.

To the cooked potatoes add salt and pepper to taste and slices of the butter. Add the can of milk and rinse out the can with water and add to the potatoes also. Allow soup to come to a slow boil.

Sprinkle dough with flour, and flour hands so dough isn't sticky and is easy to roll between your fingers and make rustic worm shaped noodles. (see picture) Drop the rivals/noodles into the boiling soup. Use plenty of flour to keep the dough and rustic noodles dry as you work with them. The flour on the noodles also helps to thicken the soup. I make the noodles about 2 inches long and about the size of a drinking straw. These are rustic noodles so they will not be uniform, just delicious. If there is any left over the soup will thicken when cooled and you'll need to add water or broth to thin it down when reheated. You may also taste and see if you want to add more butter or salt and pepper before serving. We like it rich and buttery.

Personal Notes:
Personal Notes:
The Mystery of the Rivel~
Mamaw's maiden name was Shidler (also spelled Schidler), which is as German as rivels, and she made these small egg noodles dropping them into her yummy Potato Soup. I always thought "rivel" was German for noodle,. When I Google "rivel" I found that rivels are said to be Amish and Pennsylvania Dutch, which still is German influence. The Corrie's also came to this country first landing in Pennsylvania. The Corrie brother that is our descendant left Pennsylvania, traveled to Illinois and settled there. Mamaw's family also settled in Illiinois and is how she met grandad.. So now I wonder if mamaw learned to make rivals, past down from her German ancestors or that the Corrie family added rivels to their diet from the Pennsylvania Dutch/German's and mamaw got the recipe from grandad's mother?

I also found in my research that the Pennsylvania Dutch/German's and Amish put rivels in other creamy type soups such as Northern Bean Soup or even broth based soups such as Chicken Soup, which would be like a Chicken Noodle Soup but with the round rivel instead of the flat egg noodle.

Mamaw Corrie and mama made Rivel Potato Soup anytime someone wasn't feeling well. It seemed to cure whatever was wrong. It also can be served with grated cheese, or sour cream and bacon bits.




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