Rivels are little dumplings dropped by hand or a spoon into boiling soup or liquid. They stem from Pennsylvania Dutch cooking and are descendants of German spaetzle. They are likely the easiest dumplings most people have never heard of nor made.
Rivels are a regional dish made mostly by Pennsylvania farming families between the late 1800s and 1980s. They were an easy and inexpensive way to augment a large pot of soup and feed a large family. Rivels are easy to prepare and quite economical. They require three simple ingredients: flour, eggs and milk. And they cook in 5 minutes.
I was reminded of rivels while looking through my great-great-aunt’s recipe book for a comforting meal. I recalled autumn Saturday mornings from my childhood in rural southeastern Pennsylvania when chicken corn soup simmered on my grandmothers’ stoves. Before serving, they would quickly mix the rivel dough and rub it through their hands over the pot to thicken the broth and make it more filling.
After cooking a few batches, I realized rivels are quite versatile. They can be used instead of potatoes, pasta or rice. And their flavor can be punched up with fresh herbs, lemon zest or spices.
I find forming rivels with various-sized spoons or an ice cream scoop to be easier than shaping by hand. Their size can be adjusted up or down, depending on if they are served in a main dish or as a side.
This chicken corn soup is similar to my family’s. I use green onions with garlic and a bay leaf for more depth of flavor. The rivels are dropped in with a teaspoon to prevent burning your hands.
The rivels with the slow-cooker short ribs are made larger with a tablespoon and served on the side with rich beef gravy poured on top.
For herb rivels, the dumplings are enhanced with parsley, chives and sage. They are prepared with a small ice cream scoop to make them bite-sized. These dumplings are boiled then tossed in a skillet with butter and garlic. Parmesan cheese, more herbs, and lemon zest are sprinkled on top with fresh black pepper.
Chadwick Boyd is a food and lifestyle expert, magazine contributor and cookbook author. Find his work at chadwickboydlifestyle.com.
RECIPES
Here are three ways to learn how to make and enjoy rivels this fall. Traditional chicken corn soup with rivels is updated with green onions, garlic and fragrant bay leaf for modern taste buds. The slow-cooker short ribs with rivels has a rich gravy with sweet and tangy notes, ideal for Sunday supper or make-ahead meal. The herb rivels appeal to pasta lovers thanks to aromatic fresh herbs, garlic butter, and a generous amount of grated Parmesan cheese.
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Chicken Corn Soup with Rivels
This recipe uses hard-boiled eggs. Cook them ahead of time or use pre-packaged, hard-cooked eggs to save time. The soup can be made a day in advance. Add the rivels, though, just before serving so the broth doesn’t get too thick. Serve with a fresh green salad or sauteed greens to balance the heartiness of the soup.
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Slow-Cooker Short Ribs with Gravy and Rivels
These short ribs take more than 5 hours to prepare and cook. Have them in the slow cooker by lunchtime, and leave the slow cooker on low once it’s done until you are ready to serve for dinner. Two-inch pieces of beef chuck roast can be substituted for the short ribs to make the dish more budget-friendly.
Credit: Chadwick Boyd
Credit: Chadwick Boyd
Herb Rivels with Garlic Butter
Bright and with fresh flavor, these herb rivels can be enjoyed as a side dish with grilled chicken, roasted pork tenderloin, or a large, vegetable-filled salad. They also can be served in bowls on their own for a warm, filling meal on a chilly evening.
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