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 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 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.

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.

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

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.

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.

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.

Awesome when topped with cinnamon and sugar!

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.

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

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!

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!

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

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.