Rivels are like little doughy dumplings and they are a staple of old Amish cooks recipe repertoire. Rivel soup gained popularity among the Amish during the Great Depression (Amish families were hit just as hard as others during that tough time) because it was made of ingredients that even the barest pantries usually had stocked.
- 8 cups of chicken broth
- 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, it wíll 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.