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Potato Soup with Rivels

October 4, 2006
The Altoona Mirror
Submitted by Susan Daversa, Altoona

5 pounds potatoes, peel and cube

1/2 stick butter

Fresh ground pepper

Salt to taste

Fresh parsley or dried flakes

3 eggs

1/4 teaspoon salt

2 1/2 to 3 cups flour

Put cubed potatoes in Dutch oven, cover with water 1 1/2 inches above the potatoes. Add butter, pepper, salt to taste and parsley. Cook until potatoes are almost done and make and add rivels. For rivels, beat salt and eggs, then add flour to form dough. Drop dough by partial spoonfuls into boiling soup. Using two teaspoons, take enough of the dough to cover half of spoon, then use the other spoon to scrape dough into the soup. Stir and cover. Cook 3 to 4 minutes. Rivels will float to top when done. They will also thicken the soup a little. Serve.

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