Title: Rivel Soup
Categories: Penn Soup
Yield: 1 Servings

2	c	Flour
1		Egg, well beaten
1	c	Corn, crushed
1/2	ts	Salt
		Broth, chicken
		Broth, beef

Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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