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Post by chief_cook2 on Nov 19, 2002 21:56:55 GMT -6
Rivel soup, also called Dough Ball Soup, is great for when company drops by. In an old Dutch home, you'd never get company without feeding them, no matter how unexpected they are. The ingredients are considered staples in most old dutch kitchens.
8 cups of chicken broth (I use canned) 1 onion, diced 2 Tbsp dried parsley 2 cups flour 1 tsp salt 2 eggs, beaten 2 cans corn 2 cups chicken, cooked, and diced (this is optional)
Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, itÃll 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.
If you want, add the chicken just before you take it off the stove.
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Post by puregold2 on Jan 30, 2004 12:36:56 GMT -6
I grew up with this "soup", but my mother used rice in the place of the corn. Rice was added to the hot broth and cooked until done (just a little rice, not more than a half cup). When the rice was done, the rivels were added to the broth...I make this for my kids, but they have started calling it rice soup.
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