Milk and Cookies

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Monday, November 23, 2015

Amish Rivel Soup

INGREDIENTS:


2 cups flour
1⁄2 teaspoon salt
1 egg, well beaten
1 1⁄2-2 quarts chicken broth or 1 1⁄2-2 quarts beef broth
1 (15 1/4 ounce) can corn, drained and crushed

DIRECTIONS:

Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.

Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.

Cook for about 10 minutes.

Rivels will look like boiled rice when cooked.

Food.com

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