MUST be made with chicken broth!!!!!

I was just telling my wife about my mom's rivel soup. I never knew if it was a passed down recipe, or a "real" dish. I'd never heard of rivels. Anyway, this sounds just like what my mom used to make. Not like the other recipes with chicken stock. I'd only add pepper to make this like my mom's.

Tony, I grew up eating Rivels, Whenever I would ask friends "Did you ever have Rivels?" they looked at me like I was crazy! It was one of the go to suppers we had on Friday's and during Lent. Can't wait to share this with friends!!

Wow!! This is great! I've been looking for this recipe for years. My mother made it and we just called it Egg Soup, but I could never find anything that resembled it. I had never heard of Rivels, but now I know. I will be making this tonight! Thank you.

Finally the recipe that matches my Grandma's. We cook this with a bay leaf and add cinnamon while eating. Thank you!

I'm going to try this soon. My grandmother used to make this but put cubed potatoes in it. I haven't had it in years!!

I thought my grandmother was the only one who made this and could never figure out if she called it 'rebel' or 'rivel' or 'revel'. There was never any measuring, either. Just depended on how thick we wanted it each time. = )

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!

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.

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).

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!!!!

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!

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.

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!!!!

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

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 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.