Potato Rivel Soup

Serves: 5
Total Calories: 375


1 medium onion, chopped
5 medium potatoes, peeled, diced
salt and pepper to taste
2 eggs, beaten
1 teaspoon salt
1/2 cup butter
1/8 teaspoon celery seed
1 - 1 1/2 quart milk
chopped parsley


Cook first 3 ingredients in water to cover until potatoes are soft. To make rivels, add flour to eggs and salt, and toss and stir until mixture is lumpy and almost dry. Sift out excess flour, then dump rivels into potato mixture and boil 15 minutes. Add butter, celery seed, milk, and a pinch of parsley. Heat soup and serve it.

Nutritional Facts:

Serves: 5
Total Calories: 375
Calories from Fat: 207

This Potato Rivel Soup recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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