Question: What Are Rivels?
By: Maria Boyer
Published: April 5, 2010

I am working on a blog post my husband wrote about his mother's potato soup and will soon add the recipe to Foodista. Rivels are part of the recipe and I thought some further explanation of what rivels are might be helpful to Foodista readers.

Answers:
Maria Boyer

Rivels, common in Pennsylvania Dutch cooking, are tiny bits of dough, made from a mixture of egg, flour, and salt, that are dropped into boiling liquid to cook. Similar to German spaetzel, they are often used to thicken soups, as well as add texture.
Curt

Rivels are small crumbs of dough made of egg, flour and salt (basic pasta recipe) similar to couscous (also a pasta).
Chris Paulk

Pretty much a small dumpling cooked in broth.