Grandma'S Rivel Soup
Grandma's Rivel Soup is a comforting, hearty dish featuring tender milk and homemade rivels, perfect for family dinners and cold evenings, offering nostalgic flavors.
Ingredients
Instructions
- Heat the milk to boiling point.
- Add salt to the boiling milk.
- To make rivels, rub the egg and flour together until well combined.
- Add half and half to the egg and flour mixture and mix well.
- Cut through the mixture with two forks to form small rivels about the size of cherry stones.
- Drop the rivels into the hot boiling milk.
- Keep the milk at boiling point and cook for 3 to 5 minutes until rivels are cooked through.
Tips & Substitutions
For a thicker soup, you can add a bit more flour to the egg mixture, but ensure it doesn’t become too dense. If you're out of eggs, you can use a flaxseed meal substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water). Adjust the salt to your taste, especially if you're using salted butter for any sides. This soup is a comforting dish that pairs well with bread or a light salad.
Serving Suggestions
Serve the rivel soup hot, garnished with fresh herbs like parsley or chives for added flavor. It pairs beautifully with a light salad or a slice of crusty bread, making it a hearty meal. For a comforting winter dinner, consider serving it as a first course before a main dish like New Hampshire Squash Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of milk to achieve your desired consistency. Avoid reheating in the microwave as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Rivel Soup contains roughly 988 calories, with 27g protein, 206g carbohydrates, and 4g fat. It is an excellent source of iron (65% of the Daily Value), protein (53% of the Daily Value), and dietary fiber (23% of the Daily Value). Note that it is relatively high in sodium, at 964mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy milk for this recipe?
Yes, you can substitute non-dairy milk such as almond or oat milk for the recipe. Keep in mind that the flavor may slightly change, but it will still yield a delicious soup. Choose an unsweetened variety to maintain the savory profile of the soup.
What can I serve with rivel soup?
Rivel soup is versatile and can be served with various sides. It pairs well with a simple green salad or a warm, crusty bread. For a heartier option, consider serving it alongside a protein dish like grilled chicken or tofu, enhancing your meal with a balanced plate.
How do I know when the rivels are cooked?
The rivels are cooked when they float to the surface and have a slightly firm texture, usually taking about 3 to 5 minutes in boiling milk. If you're unsure, you can taste one to ensure they are not doughy in the center. Adjust cooking time as needed for your desired texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).