Amish Rivel Soup


Rivel Soup….what in the world is that? I’m sure there are a lot of my followers that can answer this question. This is an 18th century soup that was made when times were tough. Many of you may remember your grandma or mom making this soup. Some of you may still make it. You can throw any leftovers into this soup to get a cheap, hearty and filling meal. Some people even put this soup over mashed potatoes. This particular Amish recipe was as thick as a gravy.

You can make this four ingredient simple 15 minute soup with milk, chicken broth or even beef broth for a variety of taste. You can add cooked chicken, beef, turkey or venison. Use your leftover vegetables like corn, carrots or potatoes.

According to Wikipedia, Rivels are an ingredient in some types of soup, often a chicken-based soup (archetypically chicken corn soup) or potato soup. Rivels are common in Pennsylvania Dutch cooking. They are composed primarily of egg and wheat flour, which is cut together to create small dumpling-like pieces.

So there you have it! Rivels are small dumplings! My recipe below is from the recipe book Amish Family Favorites and the recipe is by Martha E Byler.






In a small bowl, whisk

together the salt and flour.



Beat the egg with a fork

and add it to the flour.



Using a fork, mix the egg and

flour to form the Rivels.



In a medium pot over medium heat,

add the milk (or broth) and bring to a boil.

Add the Rivel mixture and stir immediately.

Add any other ingredients like cooked

meat or cooked vegetables (optional).



Stirring constantly bring back to

a full boil and remove from the heat.



I scooped out some of

the Rivels for you to see.



Ladle into serving bowls

and serve immediately.


Amish Rivel Soup



  • 1 cup all purpose flour
  • 1/2 tsp salt or to taste
  • 2 cups milk
  • 1 egg
  • Optional: Replace the milk with either chicken broth or beef broth. Add cooked beef, cooked chicken, cooked venison, cooked vegetables like corn, carrots or potatoes. Save your leftovers from other meals to add to this soup. You can also serve this over mashed potatoes.


  1. In a small bowl whisk the flour and salt.
  2. Use a fork and whisk the egg. Add the egg to the flour and toss with the fork until the rivels are formed.
  3. Place the milk into a medium pot and bring to a boil over medium heat stirring frequently.
  4. Pour the rivel mixture into the milk and stir immediately.
  5. Add any of the optional ingredients.
  6. Bring to a boil stirring constantly, remove from the heat and serve immediately.






Categories: Amish/Mennonite, Soup


  1. I dated a guy for a while when I was in the Navy. He was a brilliant cook. One time he had a bunch of his sailor buddies over to my house and we were starving but had nothing to eat and were broke. lol He went to my fridge, pulled a bunch of stuff out, and said, “trust me”. lol What he made was a lot like this. He threw a bunch of other stuff in it too and it was really good!

    • What a great story! I can see where this can get people that are hungry a full stomach. What’s nice is how it can be changed with the broths, meats and veggies. Thanks for sharing your memories!

  2. That was interesting Diane. An elderly neighbor lady used to make “bread soup” all the time as times were tough for her. I never saw it, just heard her talking about it.

  3. I had never had rivel soup before last weekend at a family reunion. It was really good with seasoned salt and chopped green onion added to it.

  4. My grandmother’s recipe for rivels was “1c flour, 1 egg and 1/2 tsp salt combined until crumbly” (the mixture was quite dry)
    “Rub through hands into boiling soup. Cook about 10 minutes”. They were little pieces of goodness.

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