Rivvel Soup
Rivvels are like little doughy dumplings and they are a staple of old Amish cooks recipe repertoire. I had the pleasure of meeting Gloria Yoder who owns the popular Mrs. Yoder’s Kitchen in Mount Hope, Ohio. She explained that rivvel 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 most bare pantries usually had stocked. The Great Depression mentality of using everything carries over to Mrs. Yoder’s awesome menu, for instance the leftover chicken at days’ end is in the next day’s chicken enchiladas. . This is a picture of their rivvel soup, and it was a good, hearty, steamy soup, perfect for a cold day. Here is the original Amish Cook’s recipe for rivvel soup which I am sure is similar to Mrs. Yoder’s.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 tsp salt
- 2 cups flour
- 2 eggs, beaten
- 1 onion diced
- 8 cups chicken broth
- 2 tbsp dried parsley
- 2 cans corn
- 2 cups chicken cooked and diced, optional
- Carbohydrate 443.999006669811 g
- Cholesterol 7696 mg
- Fat 1549.0018733336 g
- Fiber 16.399666709525 g
- Protein 1926.88590000136 g
- Saturated Fat 442.837370000007 g
- Serving Size 1 1 Recipe (11354g)
- Sodium 9050.52266669418 mg
- Sugar 427.599339960286 g
- Trans Fat 131.659460000037 g
- Calories 23813 calories
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.
