Rivel Soup

This recipe was given to me by Barbara Andrews from Machias, New York in August 2004.  It is a Pennsylvania Dutch recipe that her mother, Florence Davidson, used to make.  Rivels are tiny dumplings that look like rice when cooked.  

3 - 5 pounds of beef roast or steak (must have bone in meat for flavor)
2 cups flour
1 teaspoon salt
2 extra-large eggs

salt and pepper to taste before serving

Over medium heat in a large cooking pot, cook meat covered with an inch of water until meat is falling off bones.   This may take 2 to 3 hours.  Remove meat from pan and allow to cool to touch.  Cut meat into 1-inch chunks, removing fat and bone.  Use a fork or knife to shred beef.

Place meat back in pan with cooking liquid (add additional water to make 2 1/2 quarts, if needed) and bring to a boil.  Simmer.  Add additional water as needed to cook the Rivels (or "for how much you want to make" per Barb's mother Florence).

To make the rivels:  Place the flour, salt, and eggs, in a medium-size bowl.  Combine ingredients with a fork until mixture is crumbly, about the size of rice, no bigger than a pea.  You may use a small amount of water if necessary in mixing so that flour is incorporated evenly ( I did not need too as I used extra-large eggs).  Stir rivels into simmering broth and meat and cook for fifteen minutes or until rivels are done.  Stir often so soup does not scorch.  Salt and pepper to taste.

This recipe makes about 2 1/2 quarts.