This is close to what I make. I do double the milk.

My Mom used to make white bean soup with stew meat, onions, bay leaf, salt and pepper. So good, add rivels after the beans and beef are tender. Mom's been gone for 11 years but her recipes live on.

I ditto most of the other comments. My German great grandmother used to make this for us when we would visit her home in the forest of the sierra foothills. Never met another person who knew what it was.

I knew these dumplings as the side for goulash - which a Hungarian man taught me to make: brown stew meat very well in a bit of oil and butter. remove and saute onions (a large one), sliced mushrooms and as much garlic as you like. Add the beef back and spice with 3 or more tablespoons paprika, salt and pepper. Toast for a couple of minutes. Add one can beef consomme (best, beef stock if that's not available), small can of tomato sauce. Cover and simmer til beef falls apart. Turn off heat and add 16 oz. of sour cream and if you like a tot of sherry or brandy. When that is accomplished boil salted water for the "rivels' - mix one egg for each person, a gracious plenty of salt and LOTS of pepper - beat til smooth. Add flour to the beaten egg (with a wooden spoon) til the dough is very stiff. Drop off the spoon with a wet knife into the boiling salted water. Cover and simmer for 20 minutes. Drain and add butter to coat. Serve with a tart salad and a goodly amount of rich red wine. If there are any leftovers serve the goulash for breakfast hot over cottage cheese. Sound strange but is delicious. This in memory of Ludwig Perl, skilled tailor and a true gentleman. He was always kind to me.

Love this soup! My mom learned how to make this from her dad. To Andrea... thanks for the Hungarian goulash recipe.

What a great post! Thank you for sharing.

I have been looking for this recipe forever! When I was small (40 years ago) we would spend a week at Christmas with my grandmother. With 16-18 mouths to feed (sibs, parents grandparents aunts uncles and cousins) we always had this soup at least once for lunch, and I remember it fondly. I think I will renew the tradition this year.

I grew up eating this soup but could never find a recipe for it. I do know my mom added sugar to the milk, that's probably why we loved it so much! I too wasn't sure about the name of it, I thought we were saying "ribble" soup, then my sister informed me it had a v in it. That's probably why I couldn't find the recipe.

My husband grew up on farm where they also had a small dairy. They had plenty of milk and eggs which they used to make lots of rivel soup. He agrees it's a great comfort food especially when coming in from the cold! He taught it to me and I made only one variation by browning breakfast sausage and adding it to the soup for extra flavor.

I have never heard of this but I am sure I will try it. The soup sounds and reads like dumplings.

This is about what my family has been making for generations. difference is -- 2 eggs,salt, and as much flour as will mix to get a large dough ball. Use fork or scissors to tear off bite size balls and dip in hot milk to get off fork. Cook until the Rivels float in the milk. Add some butter and pepper and enjoy. This is GREAT SOUP!!!!

This is the recipe my grandmother in law, Rosengarten always used when making potato soup with onion, salt and pepper. We still make it, and everyone loves the comforting feeling after eating it. Yum, Yum.

Rivels - we made them a bit wetter than this (egg flour salt and a bit of the milk). Old Pennsylvanian Dutch German recipe. This is "sick day" soup - just add black pepper. Mom also put rivels into vegetable soup 'cause dad wanted them every time he saw a soup bowl!

Wow! I have been looking for this recipe for 20 years. My grandfather always made a huge batch of it when the family got together, but no kids were allowed in the kitchen when he cooked. I wanted so badly to try it myself but only knew the ingredients not the amounts. THANK YOU!!!!

I was nearly raised on "rivels soup" variations (in tomato juice, with diced potatoes, with beef stock, etc). Could never find anyone else that had heard of them. I loved/craved them then and still do. Thanks for the new recipe (with milk).

My mom always made this but she made the dough and then cut off pieces about the size of her thumb with a scissors. We did use chicken stock, but love, love, love this.

Ah, rivel soup! This is comfort food like no other. My mother's forebears passed the recipe on to her, and she to me. Only one of my three children likes it; perhaps she will one day make it for her children. As for me? I make it for myself!