Rivel soup, also called Dough Ball Soup, is great for when company drops
by. In an old Dutch home, you'd never get company without feeding them,
no matter how unexpected they are. The ingredients are considered staples
in most old dutch kitchens.
- 8 cups of chicken broth (I use canned)
- 1 onion, diced
- 2 Tbsp dried parsley
- 2 cups flour
- 1 tsp salt
- 2 eggs, beaten
- 2 cans corn
- 2 cups chicken, cooked, and diced (this is optional)
Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not
smooth, itíll make crumbs). Rub mixture between your fingers over
the broth dropping small amounts in. These are called rivels. They should
not be big, that is a dumpling. Maybe pea size.
Add corn and cook about 10 - 15 minutes.
If you want, add the chicken just before you take it off the stove.