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Potato Soup with Rivels

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Ingredients
  Potatoes 6 Medium, peeled and diced
  Water 1 Quart
  Salt 1 1⁄4 Teaspoon, divided (Or To Taste)
  Egg 1
  All purpose flour 1 Cup (16 tbs)
  Butter 2 Tablespoon
Directions

Put potatoes, water and 1 teaspoon salt in a large pot or Dutch oven.
Cook about 10 minutes, or until potatoes are soft.
Meanwhile, using a fork, slightly beat egg.
Work in the flour and remaining 1/4 teaspoon salt until mixture is crumbly.
When potatoes are soft, drop in the crumbly mixture (rivels), a little at a time, to avoid clumping, and stir.
Stir in butter; cook for 6 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Cook Time: 
6 Minutes

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4.142105
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.4%

Saturated Fat 17.4 g87.1%

Trans Fat 0 g

Cholesterol 276 mg92%

Sodium 2560.5 mg106.7%

Total Carbohydrates 287 g95.7%

Dietary Fiber 26.2 g104.9%

Sugars 8.8 g

Protein 40 g80.8%

Vitamin A 20.3% Vitamin C 340.8%

Calcium 17.9% Iron 82.4%

*Based on a 2000 Calorie diet

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Potato Soup With Rivels Recipe