Rivel Soup
Yield
4 servingsPrep
5 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | x |
stock
|
*
|
| 1 | cup |
corn
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
well beaten |
|
| 1 | x |
stock
|
*
|
| 237 | ml |
corn
crushed |
|
Directions
Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly.
Pour this mixture into the broth, add the corn and cook about 10 minutes.
The rivels will look like boiled rice when cooked.
