Potato Soup with Rivels
Credit: Food.com
User rating:
-
Prep Time
15 min
-
Cook Time
30 min
-
Servings
4 serving(s)
Tags
No Meat, No Pork, No Red Meat, Dinner, Lunch
-
Cover the bite-sized potato cubes with cold, salted water.
-
Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
-
Pour the flour into a bowl and form a well (indentation) in the center.
-
Beat the eggs together and pour them into the flour well.
-
Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
-
Drop the pellets into the boiling cooked potatoes.
-
Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
-
Add the milk to the soup and heat through (do not boil).
-
Season to taste.
