Recipe Finder: Rivel Soup

February 19, 2011|By Julie Rothman, Special to The Baltimore Sun

Arnetta Paulin from Schuylkill Haven, Pa., was looking for a recipe for what she called rivel soup. She said her mother made this soup often when she was growing up in Pennsylvania Dutch country near Hershey. This simple but hearty soup, also sometimes called dough ball soup, was and still is a popular Amish comfort food.

The recipe sent in by Bette Considine from Timonium comes from a Pennsylvania Dutch cookbook published in 1966. The word "rivel" means "lump," and this soup is full of lumps that look like rice when cooked. The rivels are formed when the dough mixture is dropped into the hot broth. If you are pressed for time, and don't want to make homemade stock, a good quality store-bought broth will work just fine. However, I would recommend adding some cooked and shredded chicken to the soup to fill it out a bit.


Dave Coakley from Baltimore is looking for a recipe for oyster stew. He said the one served at the Peppermill Restaurant in Towson is the best he's tasted and he would love to have that recipe.

If you are looking for a recipe or can answer can answer a request, write Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail With each recipe, include your name, address and daytime phone number. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions.

Rivel soup

Makes: 6 servings

1 quart chicken broth

1 cup flour

1/2 teaspoon salt

1 egg, beaten

1 cup whole corn kernels, crushed

Bring broth to a boil. Combine the flour and salt in a bowl. Add egg and with fingers work together until mixture is crumbly. Rub mixture between your fingers over the broth, dropping in small pieces about the size of a pea. These are called rivels. They should not be big; that is a dumpling. Add the corn and simmer about 10 minutes. The rivels will look like boiled rice when cooked.

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