For anyone who hasn't heard of rivlets
- or rivels
as I've also heard them called - they're little bitty dumplings you add to soup (usually chicken soup) about 10-15 minutes before the end of cooking. Mix flour and egg, rub it between your fingers into pebble-looking bits and drop them in the soup.
I learned to make them from my mother's people (Pennsylvania Dutch) and the Amish are pretty big on them too, so for a long time I assumed it must be a Swiss/German tradition. I have never seen it over here though, and all the Swiss people I have fed it to act as though it's a completely new idea. ("You're putting... what, Knöpfli?
in the soup
Anybody else ever make these, or know of a similar dish anywhere in Swiss or German cuisine? (or any other cuisine, of course