What Is Rivel Soup? Traditional Recipe & History

Rivel soup is a traditional Pennsylvania Dutch dish featuring small egg-based dumplings called “rivels” cooked in broth. This comforting soup has been a staple in Amish and Mennonite communities for generations, typically made with simple pantry ingredients like flour, eggs, and chicken or vegetable broth.

What Exactly Are Rivels?

Rivels (sometimes spelled “rivvels” or “revvels”) are tiny dumplings central to this traditional soup. Unlike larger dumplings in chicken and dumplings, rivels are small, irregularly shaped bits of dough made from a simple mixture of flour, eggs, and sometimes milk or water. When dropped into simmering broth, they cook quickly and absorb the flavorful liquid while maintaining a delicate texture.

The name “rivel” likely comes from the Pennsylvania Dutch word “revvel,” which has Germanic roots. This humble dish represents true farm-to-table cooking, using ingredients readily available to Pennsylvania Dutch settlers in the 18th and 19th centuries.

Historical Roots of Pennsylvania Dutch Rivel Soup

Rivel soup originated with German-speaking immigrants who settled in Pennsylvania during the 17th and 18th centuries. These early settlers, now known as the Pennsylvania Dutch, developed this simple yet satisfying dish as a way to stretch limited ingredients into a nourishing meal.

Unlike many traditional European soups that relied on expensive meats or imported spices, rivel soup used basic pantry staples. The egg-based rivels provided protein while the broth could be made from whatever meat bones or vegetables were available. This practical approach made rivel soup a weekly staple in many Pennsylvania Dutch households.

Traditional Rivel Soup Recipe

Creating authentic Pennsylvania Dutch rivel soup requires just a few simple ingredients and basic cooking techniques. Here's a traditional recipe that yields approximately 6 servings:

Ingredient	Amount	Notes
All-purpose flour	1 cup	Can substitute with whole wheat for nuttier flavor
Eggs	2 large	Room temperature works best for smooth rivels
Chicken or vegetable broth	6 cups	Homemade preferred for best flavor
Butter or chicken fat	2 tablespoons	Traditional recipes often use schmaltz
Onion, finely chopped	1 medium	Yellow onion preferred
Salt and pepper	To taste	Season gradually during cooking

Step-by-Step Preparation

Prepare the rivels: In a medium bowl, beat eggs thoroughly. Gradually mix in flour until a thick, paste-like dough forms. The consistency should be thick enough to hold its shape when dropped from a spoon.
Heat broth in a large pot until simmering gently. Do not boil vigorously.
Melt butter in a separate skillet and sauté onions until translucent.
Add sautéed onions to the simmering broth.
Using two spoons, drop small portions of rivel dough (about 1/2 teaspoon each) directly into the simmering broth. Work in batches to avoid overcrowding.
Cook for 8-10 minutes until rivels float to the surface and are cooked through.
Season with salt and pepper to taste.
Serve hot, preferably with crusty bread.

Perfecting Your Rivel Technique

Mastering traditional rivel soup requires attention to several key details that separate authentic Pennsylvania Dutch rivel soup from similar dishes:

Dough consistency matters most - Too thin and your rivels will dissolve; too thick and they'll be doughy inside. The perfect rivel dough should hold its shape when dropped but still be fluid enough to form small irregular pieces.
Broth temperature is crucial - Maintain a gentle simmer, not a rolling boil, which can break apart the delicate rivels.
Size consistency creates uniform cooking - While traditional rivels are irregular, keeping them roughly the same size ensures even cooking.
Don't overcook - Rivels continue cooking slightly after removal from heat, so pull them when they're just firm to the bite.

Rivel Soup Variations Across Pennsylvania

While the basic concept remains consistent, regional variations of rivel soup exist throughout Pennsylvania Dutch country:

Chicken Rivel Soup - The most common version, featuring shredded chicken added to the broth
Gumbey - A thicker Pennsylvania Dutch dish similar to rivel soup but with larger dumplings and often includes potatoes
Vegetable Rivel Soup - A meatless version popular during Lent and fasting periods
Cheese Rivels - Some families incorporate grated cheese into the rivel dough for extra flavor
Sweet Rivels - A dessert variation sometimes served with fruit compote

Common Mistakes to Avoid When Making Rivel Soup

Even experienced cooks can encounter challenges with this deceptively simple dish. Here are frequent pitfalls and how to avoid them:

Overmixing the dough - Creates tough rivels. Mix just until combined.
Boiling the broth too vigorously - Causes rivels to break apart. Maintain a gentle simmer.
Adding too many rivels at once - Lowers the broth temperature and creates uneven cooking. Add in small batches.
Using cold broth - Prevents proper setting of the rivels. Always add rivels to hot, simmering broth.
Overseasoning before tasting - Broth concentrates as it cooks. Season gradually at the end.

Serving and Storing Traditional Rivel Soup

Rivel soup tastes best when served immediately after cooking, as the rivels continue absorbing broth over time. For optimal enjoyment:

Serve in pre-warmed bowls to maintain temperature
Pair with crusty bread or Pennsylvania Dutch soft pretzels
Consider adding fresh herbs like parsley or chives as garnish

For leftovers, store broth and rivels separately if possible. Rivels will continue absorbing liquid and become bloated if left in the broth. Properly stored in airtight containers, rivel soup keeps for 3-4 days in the refrigerator or up to 3 months frozen.

Frequently Asked Questions About Rivel Soup

What's the difference between rivel soup and chicken and dumplings?

Rivel soup features much smaller, irregularly shaped dumplings compared to the larger, rolled and cut dumplings in chicken and dumplings. Rivels are made from a simple egg-flour mixture dropped directly into broth, while traditional dumplings often include baking powder and are rolled out before cutting. Rivel soup has thinner broth and a more delicate texture overall.

Can I make rivel soup without eggs for dietary restrictions?

Yes, eggless rivels can be made using a mixture of flour, water, and a small amount of oil or melted butter. While traditional Pennsylvania Dutch rivel soup uses eggs, some modern variations substitute with plant-based milk and vinegar for a similar texture. The eggless version won't have quite the same richness but still creates satisfying rivels.

How do I prevent my rivels from becoming doughy in the center?

To avoid doughy rivels, ensure your broth is at a gentle simmer (not boiling) before adding the dough. Use small portions (about 1/2 teaspoon) so they cook through quickly. The dough shouldn't be too thick - it should hold its shape but still be fluid enough to form small pieces. Cook for 8-10 minutes until they float and feel firm when tested with a spoon.

What's the best broth to use for authentic rivel soup?

Traditional Pennsylvania Dutch rivel soup often uses homemade chicken broth made from simmering chicken bones and vegetables. However, many families also make a simple vegetable broth version. The key is using a flavorful, well-seasoned broth as the rivels themselves are relatively plain. Leftover broth from roasting chicken works particularly well for authentic flavor.

Can I prepare rivel dough ahead of time?

Yes, you can prepare rivel dough up to 2 hours ahead and keep it covered in the refrigerator. However, for best results, make the dough just before cooking. If preparing ahead, add a tiny bit more liquid as the flour absorbs moisture over time. Never freeze uncooked rivel dough as it affects the texture significantly.