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Old 14.01.2010, 11:38
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Rivels / Rivlets (pea-sized dumplings in soup)

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 )
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Old 14.01.2010, 11:59
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

seems that its usual for people of a certain generation or two .....not so much now . youve rekindled my love of these , got to go try it out again......
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Old 14.01.2010, 12:03
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

Similar to Knödels? Pretty popular in Austria. Made from flour, a bit of oatmeal, eggs, leek, chives and seasoning.

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Old 14.01.2010, 12:04
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

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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.
what a cool idea! will try it next time.

no, haven't heard of it.. but i come from a pretty boring "meat and 3 veg" country.
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Old 14.01.2010, 12:05
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

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Similar to Knödels? Pretty popular in Austria. Made from flour, a bit of oatmeal, eggs, leek, chives and seasoning.

Mm, maybe a little bit similar. Those are way bigger than rivlets though - and more complicated with all the seasonings and what not.

Bet they're good though.
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Old 14.01.2010, 12:05
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

Like it! And of course you must chase it down with Rivella, mandatory on menu.
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Old 06.09.2014, 19:58
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

I live in the United States (Indiana) and my mom, grandma & great-grandma made potato soup with rivlets. It was the best part of the soup to me. When I was sick as a child, that is what I asked for. I still make it that way and one of my sons loves it too. Our ancestors came from Pennsylvania Dutch country and were German Baptist. I also have heard them called rivels. We made it with just the egg yolk, flour and salt but some use the whole egg.
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Old 06.09.2014, 20:10
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

We do them back home.



I make mine smaller and rounder.
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Old 06.09.2014, 21:44
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

Sounds like spaetzle. Just that the spaetzle are fished back out of the soup and served with butter...
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Old 06.09.2014, 21:46
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Re: Rivels / Rivlets (pea-sized dumplings in soup)

In fact, cooks.com has them as the same...
http://www.cooks.com/recipe/p88tj6re...or-rivels.html
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