potato soup with rivels
(1 RATING)
This chowder is great to serve on a cold winter day.It's great for your hard working family, and will fill them up quickly.
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prep time
1 Hr 30 Min
cook time
1 Hr
method
Stove Top
yield
Family of 4-5
Ingredients
- 1 box chicken broth
- 3 large red potatoes,cleaned,diced
- 1 small onion,chopped
- 1 1/2 cups ham,or cooked bacon, chopped in bite-sized pieces (opt.)
- 1 package frozen mixed vegetable,(opt.)
- 1 large egg
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic and herb seasoning
How To Make potato soup with rivels
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Step 1Scrub, and remove any blemishes from potatoes.Cut into bite-sized pieces.
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Step 2Place chicken broth into large saucepan,or dutch oven,with potatoes, and onions and cook until tender.Do NOT drain.Add optional meat,and mixed vegetable, and cook until hot.(you may need to add a little more water-a cup is ok.)Also add garlic, and herb seasonings,now.
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Step 3Meanwhile,in a small bowl, mix together salt,and flour,mix well.Add one whole egg to this.Mix until lumps of dough form.These are the rivels.Not all flour will be incorporated.
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Step 4Whisk this quickly into the boiling soup mixture.Soup should immediately begin to thicken.Reduce heat to low, and cook for a few minutes longer,stirring often to prevent sticking. [The rivels are like little dumplings.] Serve.
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