This soup is one of my strongest Thanksgiving memories. My dear departed Aunt and Uncle would come down from Bentonville, Ark every year and my Aunt Edith would make this soup. It is a simple soup but an deep memory.
Aunt Edith's Rivel Soup
1 cups all-purpose flour
1/2 teaspoon salt
1 egg, beaten
4 cups chicken broth
1 cup crushed corn kernels
Combine the flour, salt, and beaten egg and mix together with the fingers until mixture is crumbly.
Pour this mixture into the gently boiling broth, add the corn and cook about 10 minutes. Some people think rivels look like rice.
*** I wanted to add, only add the flour, salt, beaten egg mixture that is crumbly and through your fingers. If you add the whole bowl it will thicken up the soup broth too much.
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