Rivvel Soup

2 tablespoons of butter
2 quarts of milk or broth
Rivvels

Brown the butter in a soup pot.

Add the milk or broth and bring to the boiling point.

Crumble the rivvels in slowly, stirring constantly until the soup returns to the boil.

Serve.


Rivvels

3/4 cup of flour
1 egg

Put the flour in a bowl.

Break in the egg and mix with a fork until dry and crumbly.


Personal Note: I love rivvels. I grew up with them. My mother and both grandmothers added them often to many different soups to extend it for our large family.

The rivvels take on the flavor of the broth. They are in effect a cross between a noodle and a tiny dumpling.

I make a cabbage and onion soup and always include rivvels.

Good stuff. But not for someone watching their weight.