June Meyer’s Authentic Hungarian Rivilchas For Soup

INGREDIENTS

INSTRUCTIONS

How I loved to eat Hungarian Beef Soup with Rivilchas. A tiny chewy
dumpling for Hungarian soups, they were made fresh and cooked in the
soup in the big stock pot after the meat and whole vegetables were
removed to a separate serving platter. They cook up chewy, better  than
any noodle. My Mother would guickly mix the stiff dough and  grate it
into irregular gratings of dough. Regards, June Meyer.  Mix the flour,
eggs and salt together. Knead to make a stiff dough.  You may add a
little water if the dough is too stiff. Grate on the  medium side of a
grater. Rivilchas should be the size of dried peas.  Drain and serve in
hot Beef Soup, hot Chicken Soup or Tomato Soup.  Note: If you have a
large pot of boiling soup, you can cook these  Rivilchas in the soup.
Serve instead of potato, noodles, dumplings or rice.  WALT  If you try
one of my recipes please tell me what you think. E-Mail me  at:
june4@interaccess.com Posted to EAT-L Digest 14 Dec 96  From:    Walt
Gray <waltgray@MNSINC.COM>  Date:    Sun, 15 Dec 1996 15:56:20 -0500

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Nutrition (calculated from recipe ingredients)
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Calories: 42
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 14.9mg
Sodium: 52.4mg
Potassium: 16.2mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: <1g
Protein: 1.5g