Potato Rivel Soup - Question of the Week - May 6-12

[Guest guest]

My favorite recipe that comes from my mother is a great Pennsylvania Dutch

comfort food. I make this about once a week.

 

Karen

 

Potato Rivel Soup

 

3 medium potatoes

1 onion

1/4 cup butter

6 cups water

salt and pepper to taste

 

Rivels:

2 eggs

1 - 1 1/2 cups flour

1/2 tsp baking powder

1/2 tsp salt

 

Peel and dice potatoes and chop onion. Boil potatoes, onion, butter, salt and

pepper for 15 minutes. In the meantime, beat eggs. Add flour, salt and baking

powder and form small clumps. They should vary in size and be loosely mixed.

When soup has cooked for 15 minutes, add rivels and cook for 10-15 more minutes,

stirring occasionally.