Appetizers / Soups / Salads

Potato Soup with Rivels is for Soup.

Potato Soup with Rivels takes 15 minutes to prepare.

Potato Soup with Rivels takes 45 minutes to cook.

Potato Soup with Rivels makes 10 servings.

The ingredients for Potato Soup with Rivels are:

4 medium potatoes, diced into bite size pcs.
10 c. water
1 medium onion, chopped into bite size pcs.
1 Tbls. Parsley
2 Tbls. butter
1 c. non fat milk
Rivel Dough:
2 eggs--beaten
2 c. flour
1 tsp. baking powder
Dash of salt

Here is how you make Potato Soup with Rivels:

Combine potatoes, water, onion and parsley. Start bringing to a boil. In meantime, mix all ingredients for rivel dough together with fork until it forms small chunks. If too dry I add a little water, won't hurt it.Once at a boil, drop rivels into boiling water and potatoes. ( sometimes you need to squeeze it together somewhat to get bigger chunks). As you are dropping them in, give it a stir so that the rivels get coated so they don;t clump into a big one.Lower heat after it comes back to a boil and simmer until potatoes are cooked through.turn off heat and add stir in2 Tbls butter and 1 cup of milk.Good the first day, better and thicker the second or third day.This was my Amish grandmothers recipe and passed down 2 generations so far.Number of Servings: 10Recipe submitted by SparkPeople user CRAFTYLADY7.

The nutritional information for Potato Soup with Rivels is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 253.3

• Total Fat: 3.8 g
• Cholesterol: 49.1 mg
• Sodium: 121.0 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 4.2 g
• Protein: 7.8 g