Rivels are better in chicken soup than Matzah balls, and they are cheaper to make (Diablo iii Gold). Women in the hills of Pennsylvania have ripped off ancient Jewish culture, replacing the grittiness of old-testament meal with simple white flour, resulting in a rubbery, cracker-like drop that goes down like a clam on the half-shell.
Like the disciples of Jesus who ate raw wheat from the fields without washing their hands, these little dumplings are sure to cause a stir at any dinner table, high-holiday or not.
A recent stint of unemployment and lack of cold, hard cash, brought on by a simmering Bernard Madoff and those who he has broken bread with, caused me to re-examine my mountain upbringing, and the foods my momma fed us back when we washed Styrofoam paper plates after picnics.
There are only two soups rivels work well in – potato soup and chicken corn soup.
Rivels are made by mixing one egg with ½ cup of flour and a little salt and pepper. Drop tiny spoonfuls into boiling soup, put on the lid, and cook for just five minutes.
One does not have to be a redneck to eat these, but it wouldn't hurt (Diablo iii Gold).
The best potato soup for rivels is made with just a few potatoes boiled with one chopped onion. Add a quart of goat or pig milk after the potatoes are tender and add the rivels five minutes before supper.
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