Potato Soup w/ Rivels

Potato Soup

This is one of those recipes where there are not any exact measurements.

To serve 4-6 people (approximately)

4 potatoes, peeled and cubed

1 carrot, peeled and sliced thin (optional)

1 small onion, diced (optional)

1 stalk celery, diced (optional)

Ham or Bacon crumbles – a handful or two

2 eggs

flour

broth- chicken broth or a little ham broth with chicken broth (2-3 cups)

milk

salt/pepper

Boil your veggies until the potatoes are nearly done but not quite. While these are cooking, beat eggs in a shallow, small pan like a pie plate or something similar. Add a couple handfuls of flour and mix with a fork, smashing and stirring to combine the two ingredients. This dough should be slightly sticky but you should be able to remove the dough from your fingers by rubbing your hands together. The drier the dough, the tougher the “rivels” will be. Add more flour as needed to get the sticky but not “snotty” texture. Set this glob aside.

When the veggies are nearly done, drain the water off. Return them to the stove and add enough broth to cover them twice. Throw in your meat and salt and pepper and bring to a boil. When boiling, reduce heat slightly. Get your glob of “rivels” and drop them into the boiling broth one glob at at time. the globs should be about the size of grapes but can be smaller or larger depending on how you like it. BTW- “rivels” are really just homemade noodles. Whatever crumbs or flour remain in your pie plate should be scraped into the boiling broth as well (if there is no flour remaining, sprinkle a tablespoon or so into the broth). This will thicken it as the rivels cook. When the rivels are cooked through (10 min or so- test them by cutting one in half and tasting it) or when the broth gets too thick, add milk to make it the consistancy you prefer. Serve with shredded cheese if you’d like.