Beef Rivel Soup

Beef Rivel Soup


1 cup chopped celery
1/2 cup chopped onion
2 Tbsp. butter
10 cups beef broth
1/8 tsp. black pepper
2 cups flour
1/2 tsp. salt
2 eggs, beaten


Sauté celery, onion, and butter until celery is almost tender. About 5-7 minutes. Place beef broth and pepper into a large pot. Add sautéed vegetables. Bring to a boil. Combine flour, salt, and eggs and mix well with a fork until you have small rice shaped lumps. Some larger ones are ok too. Pour slowly into boiling broth while stirring rapidly. Cook for 10-15 minutes. Rivels should look like boiled rice and maybe a bit larger.

Servings: 8

Note: You may add leftover chopped roast beef or fried hamburger. Also, you can use chicken broth instead of beef. My favorite comfort food! -Maria