Rivels are small lumps of unleavened dough made from flour, eggs and salt. The same ingredients are used to make homemade noodles but requires less work. Rivels are added to boiling soups, stews or broth to inexpensively stretch a meal to feed more mouths. They are similar to dumplings, without leaven, but smaller in size. They were created out of necessity, but they quickly became a favorite with cooks and family members alike.
Spices can be added to the dough for a more intense flavor, but it is not necessary. These little gems stand on their own without the added expense of spices. Spices were a limited and expensive commodity when rivels were created. I imagine that wild onions and wild garlic were used to enhance the flavor when they were available for harvesting in the Spring.
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| Flour, salt and egg |
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| Consistency of dough when mixed. |
Ingredients:
1 Cup flour
1 Egg
1/4 Tsp Salt
Directions:
In a small mixing bowl, combine flour and salt. Add the egg and mix until the mixture resembles a course cornmeal like dough. Do not over mix or the dough will be tough. Drop small lumps into a boiling soup or stew. Continue boiling for 10 to 12 minutes. Serve hot.
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| I used some frozen beef stock that I had in my freezer to which I added roast beef, onions, celery, carrots, cabbage, mushrooms, salt and pepper. |
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| I cooked the soup mixture until the vegetables were almost tender then I turned up the heat to keep the soup boiling while I added the rivels. Add the rivels slowly to keep them from sticking together. |
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| I turned down the heat, placed the lid on the pot and I continued cooking them for another 12 minutes. |
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| Serve hot. |
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| Enjoy! |
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