You cook 1/2-inch potato chunks in good chicken broth until tender. Then add rivels you've made on the side to the broth and simmer until rivels come to the top. Then you add milk or cream, dot with butter and serve.

We grew up on this! It seemed to take forever when we were kids waiting for it! We added a generous pat of butter, a little cold milk, and salt and pepper when serving. This is definitely one recipe that can get a group cousins talking on line and waxing nostalgic for a little kitchen in a small town that smells like home...

Our in PA loved my moms soup, so she got the recipe from mother. Oh my, she thought you rolled the eggs, salt, flour in small balls one at a time. I was only 14 I laughed so hard... I show her how mom does it... Mixing with fork until crumbly...

Yes, yes, this is wonderful!! My Amish family makes this! It is especially good with brown butter on top of the finished product especially sitting to eat it. They also make this at Yoder's Restaurant down in Pinecraft. I hear they don't put the brown butter on it though. Love it!

FINALLY!! I found a recipe for rivel soup (or ribble soup). This is what I remember my Grandmother Kiebortz making and my paternal aunt. My father actually learned how and used to make it for me once in awhile. I'm afraid all those wonderful old German recipes have passed with my grandparents and parents.

I am making this tonight. My grandmother made this often because it was one of my favorites, but for some reason I've only made it once since I was married. The great thing about this is that it can be so versatile! My grandmother and I put brown sugar in it, my grandfather uses salt & pepper. You can put anything in it you like to suit your taste.

Great meal for big family, cheap and filling full of flavor as well, traditional meal used in the family for generations...

Love this. I grew up with this soup! We used to sprinkle some brown sugar on it for a sweet soup or add salt and pepper for something more savory. Super rustic and warming!

This is exactly the recipe my grandmother used! After it cooked and thickened we would serve it and add butter, salt, pepper, and a dash more milk. We loved it so much it seemed like it took forever to cook! It tastes like childhood!

My mom used to make this for my sister and me. We liked to put applesauce in it!

My mother (Kansas born) made this when we were kids, we called it lump soup.
Didn't know proper name until I found it in an Amish cookbook.
Our family originated from Lancaster PA. and I found many of her dishes in other Amish Cookbooks. Great cooks.

Awesome when topped with cinnamon and sugar!

Mom used rivels when she made potato soup. Made it thicker and even more delicious. She had a reputation as a fantastic cook...nothing fancy but all delicious. Somehow her recipe box went missing after her death. I would pay to get it back.

My dear grandmother who has been gone since 1975 made this soup and it was exquisite. Her kids thrived on it during the depression era, including my mother. She also made beef rivel, with carrots and onion. She was a Pennsylvania Dutch lady from Berks County (PA) and she knew all those great German recipes . My wife has learned to make many of them, some from my great aunts who passed on just a few years ago.

I used the dough recipe after my dear Mother's passing to make her fabulous, without a doubt... Beef Rivel Soup (could not locate her recipe after her death)... She used stew beef (cooked in pressure cooker) or left over beef roast... What a delicious hearty meal in itself with a nice salad on the side if you like.