Potato Soup With Rivels

1. 1

   Cover the bite-sized potato cubes with cold, salted water.

2. 2

   Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).

3. 3

   Pour the flour into a bowl and form a well (indentation) in the center.

4. 4

   Beat the eggs together and pour them into the flour well.

5. 5

   Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to 'pellets'.

6. 6

   Drop the pellets into the boiling cooked potatoes.

7. 7

   Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.

8. 8

   Add the milk to the soup and heat through (do not boil).

9. 9

   Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.