Rivvel Soup from Phillis Pellman Good

Either rivvels, noodles, crackers, or a white sauce have usually been mixed into the soups served at the kitchen tables of Amish households. There is a strong preference for starch in the food tradition of these people. Rivvels are used in different ways. In one home the custom was this: “My mother made them in broth or water, then fished them out when they were cooked through and we’d put them into whatever soup we were eating, to make it go further.” In another home, “We usually made just Rivvel Soup—rivvels in milk with melted butter—rather than putting rivvels in other things.”