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Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup. They work well in potato soup as well.
Ingredients
- 1 egg
- 1 cup flour
- 1/4 teaspoon salt
Steps
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Community Q&A
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QuestionHow do you pronounce rivel?Community AnswerRiver is pronounced like so: ri-vuhl.
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QuestionAll purpose or self-rising flour?SshotgunMegalodonCommunity AnswerThe recipes each require either flour or wheat flour, so the basic flour used is all purpose/plain wheat flour.
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QuestionI had a gadget long ago you in which you'd put a small piece of dough in a box-like grater that slides back and forth over a bottom rack with holes. How do I make that dough?Community AnswerCombine flour, yeast and water, and mix them together.
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Tips
Parboil your rivels in salted boiling water before putting them into the soup to make your broth less thick.
Tips from our Readers
The advice in this section is based on the lived experiences of wikiHow readers like you. If you have a helpful tip you’d like to share on wikiHow, please submit it in the field below.
- Put the dough in a plastic bag and cut off a small corner. Then squeeze the dough into the soup, cutting the dough into approx. 1/4"-1/2" segments. Cook them until they're done, and you're good to go!
- You can also put a piece of dough between your palms and rub your hands together. Make the ends smaller and smaller so they fall off into the soup.
- Scoop a teaspoon sized amount of dough into your hand, then roll it between your palms until it makes a long strip, then put it into the soup.
- Make them small instead of one giant dumpling so they‘ll be bite sized and less likely to undercook.
- Add parsley and/or sliced green onion.
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About This Article
Thanks to all authors for creating a page that has been read 210,438 times.
Reader Success Stories
- "Yum. I added dill weed to dough an not as much flour. Eliminates having to run to store for noodles and only costs the price of one egg. My German grandmother made these years ago and I got a hankering to make them for the chicken veggie pot of soup I made to get ready for the snow which didnt materialize. But I have a lovely pot of soup and rivals! Thanks so much." ..." more
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"Yum. I added dill weed to dough an not as much flour. Eliminates having to run to store for noodles and only costs the price of one egg. My German grandmother made these years ago and I got a hankering to make them for the chicken veggie pot of soup I made to get ready for the snow which didnt materialize. But I have a lovely pot of soup and rivals! Thanks so much."
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"My mother made rivels in chicken stock, a recipe from her German grandmother. Nobody had ever heard of them, including a German chef. The word is not even in my dictionary. They were delicious, the same basic recipe as that for egg noodles. I was glad to know I was not, nor was my mother, crazy. "
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"I was talking egg noodles with a coworker and remembered my Mom making what she called "rivels" (dropped them into a chicken-soup-style dinner). So I enjoyed finding this info, thank you! "
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"My Gram used to make rivels for my brothers and sisters and myself, she cooked them in milk and then she put a little butter and brown sugar on them. They were so good."
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"I make chunky tomato broth with some chopped tomatoes, onions and garlic. Drop in rivels. Pour soup with rivels and sprinkle with Italian cheese. Yum!"
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