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Rivel Soup

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Submitted by leefresh

YIELD

4 servings

PREP

5 min

COOK

10 min

READY

20 min

Ingredients

2 473
½ 2.5
TEASPOON ML SALT
1 1
EACH EACH EGGS
well beaten
1 1
X X STOCK *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 276 7% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 317mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 4%
Calcium 2% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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