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Post by M. Hawbaker on Jun 29, 2023 16:49:32 GMT
INGREDIENTS:2 cups flour 1/2 teaspoon salt 2 eggs, well beaten 6 to 8 cups of beef broth (if you want it thick use 6 cups, if you want it more soup like use 8 cups) INSTRUCTIONS:Combine flour and salt. Gradually add beaten egg while stirring flour with a fork. Mixture will be crumbly and a bit dry. Boil broth and pour mixture gradually into broth. Turn heat to low and cook for about 10 minutes. The rivels start to look like large rice or noodles in the broth. They have a similar consistency to dumplings. Note: Ham, Turkey, or Chicken broth may be used instead.
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Post by M. Hawbaker on Jun 29, 2023 16:58:52 GMT
This is one that my mother and both grandmothers made a lot when I was little.
I haven't had it in years; but when I came across this recipe online today, it really brought back memories of family dinners after church on Sunday.
We would always get together with Dad's family every other Sunday and Mom's family on the opposite Sundays.
Mom or grandma would often put a piece of beef (or sometimes ham or turkey) in the oven before church and then make up a pot of rivels to go with it when we got back from church.
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Post by barb43 on Jul 1, 2023 22:02:50 GMT
That's pretty interesting! I'm surprised my grandmother who was married to the Amish grandpa from Pennsylvania didn't cook up this sort of soup.
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