Feb. 2002
“Rivels” (Lumpy Soup)

by Arlene Masonbrink
My favorite soup as a child was “rivels”. You take a couple cups of flour and a couple of eggs add some sweet cream or milk. Beat a bit. Drizzle in a fine stream the eggs with the flour using a back and forth motion with a fork until all loose flour is taken up. Dump slowly the mixture into boiling beef or chicken stock. Do not allow lumps of dough any larger than your thumb. Add small chunks of the broth meat and let simmer until lumps are cooked. It will warm your tummy any cold winter day! And is a quick and tasty meal!