For anyone who hasn't heard of rivlets - or rivels as I've also heard them called - they're little bitty dumplings you add to soup (usually chicken soup) about 10-15 minutes before the end of cooking. Mix flour and egg, rub it between your fingers into pebble-looking bits and drop them in the soup.
I learned to make them from my mother's people (Pennsylvania Dutch) and the Amish are pretty big on them too, so for a long time I assumed it must be a Swiss/German tradition. I have never seen it over here though, and all the Swiss people I have fed it to act as though it's a completely new idea. ("You're putting... what, Knöpfli? in the soup ?")
Anybody else ever make these, or know of a similar dish anywhere in Swiss or German cuisine? (or any other cuisine, of course )
seems that its usual for people of a certain generation or two .....not so much now . youve rekindled my love of these , got to go try it out again......
I live in the United States (Indiana) and my mom, grandma & great-grandma made potato soup with rivlets. It was the best part of the soup to me. When I was sick as a child, that is what I asked for. I still make it that way and one of my sons loves it too. Our ancestors came from Pennsylvania Dutch country and were German Baptist. I also have heard them called rivels. We made it with just the egg yolk, flour and salt but some use the whole egg.