Rivel Soup

Rivel soup is one of those Pennsylvania Dutch recipes that practically nobody outside Lancaster County has heard of, and that’s a shame. It’s one of the simplest, most comforting soups you can make: tiny crumbles of flour and egg dropped into hot broth, where they puff up into soft little dumplings that look like grains of rice.

The rivels are made by rubbing a beaten egg into flour with your fingers until the mixture turns into small, uneven crumbs. That’s it. No rolling, no cutting, no special equipment. You drop them straight into simmering broth with crushed corn, and ten minutes later you have soup.

The texture of the rivels should be soft but not mushy. They hold their shape surprisingly well and give the broth a gentle, starchy body. Think of them as the humblest possible dumpling.

Pro Tips

• Work the egg into the flour with your fingertips, not a fork. You want irregular crumbs, not a smooth dough. The rough edges catch broth and create better texture.
• Make sure the broth is at a steady simmer before adding the rivels. If the broth isn’t hot enough, the rivels clump together instead of cooking individually.
• Use a flavorful broth since it’s doing most of the heavy flavor work. Homemade chicken stock is ideal.
• Don’t overcook past 10 minutes or the rivels start to dissolve and the soup gets starchy.

Variations

• Creamy version: Stir in a splash of milk or cream at the end for a richer soup.
• Herbed rivels: Mix chopped fresh parsley or chives into the flour before adding the egg.