Potatoe Soup with Rivels

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 382.2

Total Fat: 2.1 g
Cholesterol: 54.4 mg
Sodium: 79.9 mg
Total Carbs: 78.6 g
Dietary Fiber: 7.9 g
Protein: 13.0 g

View full nutritional breakdown of Potatoe Soup with Rivels calories by ingredient

Introduction

This is a great main course on cold winter days. Sure to be a favorite in your family, I loved it as a child. Optional toppings include bacon bits, cheddar cheese and green onions. ( These are not calculated) This is a great main course on cold winter days. Sure to be a favorite in your family, I loved it as a child. Optional toppings include bacon bits, cheddar cheese and green onions. ( These are not calculated)

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 4

Ingredients

3 Lg raw potatoes, cut in about 1" cubes with peel on

1/2 c. chopped onions

1 stalk celery chopped

1/4 c. shredded carrots

1 cup nonfat milk

5-6 c. water

1 t. celery seed

1 t. black pepper

1 c. flour

1 egg

Directions

In 2 qt. saucepan, bring the first eight ingredients to a boil. Reduce heat and continue cooking until potatoes are tender. About 20-30 minutes. Meanwhile mix flour and egg together. It will produce a crumbly mixture, these are rivels. Return soup to boiling and add the crumbles slowly, separating the mixture into crumbles no larger than a cherry. Lower heat and simmer 10 min. stirring occasionally.

Makes 4 1 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TAIREE.