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.

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!

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...

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...

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.