Ribley Soup Food

RIBLEY SOUP

Steps:

• In a small bowl, stir together the flour and egg until crumbly. Bring the beef broth to a boil in a saucepan. Stir the flour mixture into the beef broth while boiling rapidly. Stir constantly until well blended.

RIVEL SOUP

Steps:

• Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
• Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked.

MY GRANDMA'S RIBLEY SOUP

Steps:

• In a dutch oven or similarly sized pot, boil your meat until done, do NOT keep adding water- you want a lot of the water to cook off to make your broth more meaty flavored When the meat is done, add in the can of tomato juice and bring to a rolling boil After the liquid comes to a rolling boil, mix the cup of flour and egg by dropping the egg into the depression made my removing the tablespoon of flour. Mix with a fork until it turns into little crumbles. Add more flour if it is too wet. After done mixing flour and egg, slowly drop crumbles into the soup. Use everything from the cup--even the bit of flour at the bottom, as this will help thicken the soup. They cook instantly. After the ribleys are in the soup, remove from heat, add salt & pepper to taste, let stand a couple minutes, then serve.

SWEET AND SOUR GLAZED RIBLETS

Steps:

• Cut meat into 2-rib portions; season with salt and pepper.
• Place ribs, meaty side down, in a large, shallow roasting pan.
• Bake in 450 degree oven for 30 minutes.
• Drain off fat. Turn meaty side up.
• Reduce heat to 350 degrees and bake 30 minutes more.
• Meanwhile, drain pineapple, reserving 1/3 cup syrup.
• In saucepan combine brown sugar, cornstarch, and salt. Blend in the reserved syrup, cold water, vinegar, and soy sauce.
• Cook and stir until thickened and bubbly.
• Stir in green pepper and pineapple chunks. Cover, cook 5 minutes.
• Drain fat from ribs and spoon sauce atop. Bake ribs for 15 more minutes.

RIVVEL SOUP

Steps:

• 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.

GRANDMA'S RIVELS

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.

GERMAN VEGETABLE SOUP

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.