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 Yoders Kitchen in Mount Hope Ohio. She explained that rivvel soup gained popularity among the Amish during the Great Depression 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 Yoders awesome menu, for instance the leftover chicken at days end is in the next days 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 Cooks recipe for rivvel soup which I am sure is similar to Mrs Yoders.
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 Yoders Kitchen in Mount Hope Ohio. She explained that rivvel soup gained popularity among the Amish during the Great Depression 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 Yoders awesome menu, for instance the leftover chicken at days end is in the next days 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 Cooks recipe for rivvel soup which I am sure is similar to Mrs Yoders.
- 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
Step-by-step
- 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.
Forming rivvels requires no specialized pastry cutters or pasta machines, relying instead on clean fingers to rub flour and eggs into irregular, pea-sized crumbs directly over simmering liquid. Making these tiny dough morsels successfully depends entirely on keeping the mixture coarse and crumbly rather than kneading it into a smooth paste. Efficient pantry cooking relies on foundational techniques that turn basic flour, eggs, and broth into substantial meals without specialty gadgets.
- Use a wide mixing bowl with a 2-quart capacity to allow enough room for rubbing the flour and eggs together without spilling powder over the counter.
- Rub the flour mixture between your thumb and fingertips using a light, friction-based motion rather than pressing down hard, which creates uniform crumbs instead of dense lumps.
- Maintain a gentle rolling boil in the chicken broth so the dropped dough pieces cook immediately upon contact without dissolving into the pot.
- Simmer the corn for precisely 12 minutes to ensure the kernels release their natural sweetness into the broth without becoming overly mushy.
- Pair this savory, starch-thickened soup with a crisp, vinegar-dressed garden salad to balance the heavy body of the broth.
Storing leftover soup in an airtight glass container for up to three days works well, though the rivvels will continue to absorb liquid as they sit. Reheating the pot requires adding an extra splash of water or broth to restore the original consistency.
