CHICKEN CORN SOUP WITH RIVELS
Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. -Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Time 25m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.
Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
RIVEL SOUP
For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. -Kathy Kegley, Rural Retreat, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.
Nutrition Facts : Calories 169 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 290mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
GRANDMA'S RIVELS
This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked my grandma how to make it, she said, "take some eggs and some flour, a little salt, and rivel 'em up!" We often ate this soup with bbq grilled chicken during the summer. (When I was younger we always had chicken rivels, but recently I made a stock with the ham bone from christmas, added some ham soup base, and diced up some leftover ham to add in. This also produced great results!)
Provided by MariaMiller
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to a boil while you make the rivels.
- To make rivels:
- Put flour and salt in a bowl.
- In a separate bowl, scramble eggs with a fork.
- Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
- Drop by small handfuls into boiling broth.
- Boil for 15 minutes and enjoy!
- **If the broth isn't flavorful enough, add some chicken soup base.
- **You can pinch some of the dough together to get bigger "rivels".
- **You can also add cooked chicken to the soup.
- **Also works well with ham or beef broth.
Nutrition Facts : Calories 240.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 70.5, Sodium 1393.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1.4, Protein 14.5
BEEF RIVELS
Quick and easy take on Beef Popeye which is basically chicken and dumplings only with beef. You can also use chicken as well my mom actually likes the chicken one better but I think the beef is the best.
Provided by Mirandanichole
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If you have fresh chuck roast sear on both sides with about a T. of oil in a hot pan, season if you like with salt and pepper and any seasonings you like with your beef, if frozen add straight to pressure cooker.
- Put meat and water in pressure cooker, and cook until meat is tender and broth is rich. (You can also use half water half beef broth or just add bullion cubes to the water for a richer flavor).
- Mix the rest of the ingredients together and cut the cold butter into the dry stuff until crumbles form. (I have found it's easier to add everything to the food processor and pulse until you get small crumbles. Add a tiny bit of cold water if it's too dry. Almost like a crumb topping only with dough. The food processor will make a much finer crumble than if you do it by hand so if you like big crumbles of dough hand cut it using a fork or cutter.
- When the meat is done remove from the broth and shred, then season your broth to taste. Get your broth boiling and add crumbles, gently stir to keep them from lumping. Cook for about 5 minutes.
- Add beef back into broth and enjoy.
- You can also use chicken just sub chicken for beef.
- For an extra delicious broth add some whole or cut in half veggies to the cooker with your meat like celery, carrots and an onion. Keep them big enough you can pull or strain them out after cooking.
Nutrition Facts : Calories 934.4, Fat 36.9, SaturatedFat 16.5, Cholesterol 423.2, Sodium 615.6, Carbohydrate 26, Fiber 0.8, Sugar 0.1, Protein 124.6
RIVELS RECIPE
Provided by á-24734
Number Of Ingredients 4
Steps:
- 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.
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RIVELS RECIPE - LOS ANGELES TIMES
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Servings 4-6Estimated Reading Time 7 minsCategory MAINS, SIDESTotal Time 45 mins
- Meanwhile, stir the flour, salt, eggs and milk together in a large bowl until they form a thick batter, adding more milk if necessary to form a dough. Working in small batches, press the dough through a colander with 1/4-inch holes into the boiling liquid, using a spoon. (Or press through a ricer or spaetzle machine or drop the batter by small teaspoonfuls into the boiling water.) Boil gently, stirring once or twice, until the rivels rise to the surface and are tender, about 5 minutes. Remove with a slotted spoon or drain them in a colander. Repeat with the remaining dough.
- You can toss the hot rivels in melted butter to prevent them from sticking. Or, you can fry them in melted butter until they're golden. Serve plain or dress up with any desired toppings.
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