I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.

"A Moose in Love" > wrote in message
...
I like rivels, but they are expensive; being imported from Hungary. It's
easy to make them at home though, just the dough, a box grater, and soup. I
purchase my noodles/pasta instead of making them. Currently I have Aurora
brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes
these. We call them 'leperchen'.

I don't think they are common here. I remember seeing a recipe in The Good
Old Days. Some people call them Ribbles. Don't think I have ever seen them
for sale.

I just use whatever small shape I have, or sometimes broken spaghetti.

On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>
> I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
>
You lost me.

> wrote in message
...
On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>
> I like rivels, but they are expensive; being imported from Hungary. It's
> easy to make them at home though, just the dough, a box grater, and soup.
> I purchase my noodles/pasta instead of making them. Currently I have
> Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom
> makes these. We call them 'leperchen'.
>
You lost me.

Do try to keep up. They're a kind of rough, homemade noodle. They were more
common in this country during the depression where they were dropped in hot
broth or tomato juice and eaten for dinner.

On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>
> > wrote in message
> ...
>
> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
> >
> > I like rivels, but they are expensive; being imported from Hungary. It's
> > easy to make them at home though, just the dough, a box grater, and soup.
> > I purchase my noodles/pasta instead of making them. Currently I have
> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom
> > makes these. We call them 'leperchen'.
> >
> You lost me.
>
> Do try to keep up. They're a kind of rough, homemade noodle. They were more
> common in this country during the depression where they were dropped in hot
> broth or tomato juice and eaten for dinner.
>
What's to keep up with Ju-Ju, this is the first time they've been mentioned.
If this had been a thread with a dozen or more posts I could understand your
weak attempt to appear snippy. What YOU are describing in nothing but plain
old dumplings, sans the chicken.

On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
> wrote:

>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>
>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>> >
>> > I like rivels, but they are expensive; being imported from Hungary. It's
>> > easy to make them at home though, just the dough, a box grater, and soup.
>> > I purchase my noodles/pasta instead of making them. Currently I have
>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom
>> > makes these. We call them 'leperchen'.
>> >
>> You lost me.
>>
>> Do try to keep up. They're a kind of rough, homemade noodle. They were more
>> common in this country during the depression where they were dropped in hot
>> broth or tomato juice and eaten for dinner.
>>
>What's to keep up with Ju-Ju, this is the first time they've been mentioned.
>If this had been a thread with a dozen or more posts I could understand your
>weak attempt to appear snippy. What YOU are describing in nothing but plain
>old dumplings, sans the chicken.

The rivels that I know come from a ball of dough rubbed through a box
grater or a colander. Depending how you proceed, your rivels will
either be little sort of pea sized balls or a little longer and
stubby.
Janet US

> wrote in message
...
> On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>
>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>> >
>> > I like rivels, but they are expensive; being imported from Hungary.
>> > It's
>> > easy to make them at home though, just the dough, a box grater, and
>> > soup.
>> > I purchase my noodles/pasta instead of making them. Currently I have
>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom
>> > makes these. We call them 'leperchen'.
>> >
>> You lost me.
>>
>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>> more
>> common in this country during the depression where they were dropped in
>> hot
>> broth or tomato juice and eaten for dinner.
>>
> What's to keep up with Ju-Ju, this is the first time they've been
> mentioned.
> If this had been a thread with a dozen or more posts I could understand
> your
> weak attempt to appear snippy. What YOU are describing in nothing but
> plain
> old dumplings, sans the chicken.

Not this again! My dumplings are fluffy. There is a noodle type but they are
rolled out and cut. Still a third type is leftover pie dough. Rivels are
something else.

On Sunday, September 1, 2019 at 9:43:59 PM UTC-5, Julie Bove wrote:
>
> Not this again! My dumplings are fluffy. There is a noodle type but they are
> rolled out and cut. Still a third type is leftover pie dough. Rivels are
> something else.
>
Julie, stick your head is a pot boiling water and keep it there overnight.

On Sunday, September 1, 2019 at 5:45:05 PM UTC-4, wrote:
> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
> >
> > I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup.. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
> >
> You lost me.

The Quadratini I mentioned; they're made from a very thin dough cut into roughly 3/8" squares.

> wrote in message
...
> On Sunday, September 1, 2019 at 9:43:59 PM UTC-5, Julie Bove wrote:
>>
>> Not this again! My dumplings are fluffy. There is a noodle type but they
>> are
>> rolled out and cut. Still a third type is leftover pie dough. Rivels are
>> something else.
>>
> Julie, stick your head is a pot boiling water and keep it there overnight.

You go first!

"U.S. Janet B." wrote in message
...

On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
> wrote:

>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>
>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>> >
>> > I like rivels, but they are expensive; being imported from Hungary.
>> > It's
>> > easy to make them at home though, just the dough, a box grater, and
>> > soup.
>> > I purchase my noodles/pasta instead of making them. Currently I have
>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom
>> > makes these. We call them 'leperchen'.
>> >
>> You lost me.
>>
>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>> more
>> common in this country during the depression where they were dropped in
>> hot
>> broth or tomato juice and eaten for dinner.
>>
>What's to keep up with Ju-Ju, this is the first time they've been
>mentioned.
>If this had been a thread with a dozen or more posts I could understand
>your
>weak attempt to appear snippy. What YOU are describing in nothing but
>plain
>old dumplings, sans the chicken.

The rivels that I know come from a ball of dough rubbed through a box
grater or a colander. Depending how you proceed, your rivels will
either be little sort of pea sized balls or a little longer and
stubby.
Janet US

===

Possibly what I call 'spaetzle'? I have a spaetzle cutter.

https://thewanderlustkitchen.com/hom...rman-spaetzle/

"Ophelia" > wrote in message
...
> "U.S. Janet B." wrote in message
> ...
>
> On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
> > wrote:
>
>>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>>
>>> > wrote in message
>>> ...
>>>
>>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love
>>> wrote:
>>> >
>>> > I like rivels, but they are expensive; being imported from Hungary.
>>> > It's
>>> > easy to make them at home though, just the dough, a box grater, and
>>> > soup.
>>> > I purchase my noodles/pasta instead of making them. Currently I have
>>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My
>>> > mom
>>> > makes these. We call them 'leperchen'.
>>> >
>>> You lost me.
>>>
>>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>>> more
>>> common in this country during the depression where they were dropped in
>>> hot
>>> broth or tomato juice and eaten for dinner.
>>>
>>What's to keep up with Ju-Ju, this is the first time they've been
>>mentioned.
>>If this had been a thread with a dozen or more posts I could understand
>>your
>>weak attempt to appear snippy. What YOU are describing in nothing but
>>plain
>>old dumplings, sans the chicken.
>
> The rivels that I know come from a ball of dough rubbed through a box
> grater or a colander. Depending how you proceed, your rivels will
> either be little sort of pea sized balls or a little longer and
> stubby.
> Janet US
>
> ===
>
> Possibly what I call 'spaetzle'? I have a spaetzle cutter.
>
> https://thewanderlustkitchen.com/hom...rman-spaetzle/

No. Spaetzle is bigger.

"Julie Bove" wrote in message ...


"Ophelia" > wrote in message
...
> "U.S. Janet B." wrote in message
> ...
>
> On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
> > wrote:
>
>>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>>
>>> > wrote in message
>>> ...
>>>
>>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love
>>> wrote:
>>> >
>>> > I like rivels, but they are expensive; being imported from Hungary.
>>> > It's
>>> > easy to make them at home though, just the dough, a box grater, and
>>> > soup.
>>> > I purchase my noodles/pasta instead of making them. Currently I have
>>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My
>>> > mom
>>> > makes these. We call them 'leperchen'.
>>> >
>>> You lost me.
>>>
>>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>>> more
>>> common in this country during the depression where they were dropped in
>>> hot
>>> broth or tomato juice and eaten for dinner.
>>>
>>What's to keep up with Ju-Ju, this is the first time they've been
>>mentioned.
>>If this had been a thread with a dozen or more posts I could understand
>>your
>>weak attempt to appear snippy. What YOU are describing in nothing but
>>plain
>>old dumplings, sans the chicken.
>
> The rivels that I know come from a ball of dough rubbed through a box
> grater or a colander. Depending how you proceed, your rivels will
> either be little sort of pea sized balls or a little longer and
> stubby.
> Janet US
>
> ===
>
> Possibly what I call 'spaetzle'? I have a spaetzle cutter.
>
> https://thewanderlustkitchen.com/hom...rman-spaetzle/

No. Spaetzle is bigger.

===

Ok

On Sunday, September 1, 2019 at 11:34:27 PM UTC-4, A Moose in Love wrote:
> On Sunday, September 1, 2019 at 5:45:05 PM UTC-4, wrote:
> > On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
> > >
> > > I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
> > >
> > You lost me.
>
> The Quadratini I mentioned; they're made from a very thin dough cut into roughly 3/8" squares.

Actually, they're .040" thick, (which is about a millimeter), and .170" across.

brought this lame shit :
> Julie, stick your head is a pot boiling water and keep it there overnight.
>
Pour it on your stinking crotch, you worn out hose bag.

On 9/1/2019 5:45 PM, wrote:
> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>>
>> I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
>>
> You lost me.
>
The only experience I personally have with "rivels" is tiny egg
dumplings my German grandmother added to her potato soup. Flour, egg
and salt, mixed together until it resembles course crumbs and added to
the hot soup.

Jill

On Monday, September 2, 2019 at 12:33:56 PM UTC-4, jmcquown wrote:
> On 9/1/2019 5:45 PM, wrote:
> > On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
> >>
> >> I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
> >>
> > You lost me.
> >
> The only experience I personally have with "rivels" is tiny egg
> dumplings my German grandmother added to her potato soup. Flour, egg
> and salt, mixed together until it resembles course crumbs and added to
> the hot soup.
>
> Jill

That's pretty much it.

On Mon, 2 Sep 2019 03:32:23 -0700, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>> "U.S. Janet B." wrote in message
>> ...
>>
>> On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
>> > wrote:
>>
>>>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>>>
>>>> > wrote in message
>>>> ...
>>>>
>>>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love
>>>> wrote:
>>>> >
>>>> > I like rivels, but they are expensive; being imported from Hungary.
>>>> > It's
>>>> > easy to make them at home though, just the dough, a box grater, and
>>>> > soup.
>>>> > I purchase my noodles/pasta instead of making them. Currently I have
>>>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My
>>>> > mom
>>>> > makes these. We call them 'leperchen'.
>>>> >
>>>> You lost me.
>>>>
>>>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>>>> more
>>>> common in this country during the depression where they were dropped in
>>>> hot
>>>> broth or tomato juice and eaten for dinner.
>>>>
>>>What's to keep up with Ju-Ju, this is the first time they've been
>>>mentioned.
>>>If this had been a thread with a dozen or more posts I could understand
>>>your
>>>weak attempt to appear snippy. What YOU are describing in nothing but
>>>plain
>>>old dumplings, sans the chicken.
>>
>> The rivels that I know come from a ball of dough rubbed through a box
>> grater or a colander. Depending how you proceed, your rivels will
>> either be little sort of pea sized balls or a little longer and
>> stubby.
>> Janet US
>>
>> ===
>>
>> Possibly what I call 'spaetzle'? I have a spaetzle cutter.
>>
>> https://thewanderlustkitchen.com/hom...rman-spaetzle/
>
>No. Spaetzle is bigger.

there's also stirring a beaten egg into hot broth to create spaetzle

On Mon, 02 Sep 2019 11:15:28 -0600, U.S. Janet B. >
wrote:

>On Mon, 2 Sep 2019 03:32:23 -0700, "Julie Bove"
> wrote:
>
>>
>>"Ophelia" > wrote in message
...
>>> "U.S. Janet B." wrote in message
>>> ...
>>>
>>> On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
>>> > wrote:
>>>
>>>>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>>>>
>>>>> > wrote in message
>>>>> ...
>>>>>
>>>>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love
>>>>> wrote:
>>>>> >
>>>>> > I like rivels, but they are expensive; being imported from Hungary.
>>>>> > It's
>>>>> > easy to make them at home though, just the dough, a box grater, and
>>>>> > soup.
>>>>> > I purchase my noodles/pasta instead of making them. Currently I have
>>>>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My
>>>>> > mom
>>>>> > makes these. We call them 'leperchen'.
>>>>> >
>>>>> You lost me.
>>>>>
>>>>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>>>>> more
>>>>> common in this country during the depression where they were dropped in
>>>>> hot
>>>>> broth or tomato juice and eaten for dinner.
>>>>>
>>>>What's to keep up with Ju-Ju, this is the first time they've been
>>>>mentioned.
>>>>If this had been a thread with a dozen or more posts I could understand
>>>>your
>>>>weak attempt to appear snippy. What YOU are describing in nothing but
>>>>plain
>>>>old dumplings, sans the chicken.
>>>
>>> The rivels that I know come from a ball of dough rubbed through a box
>>> grater or a colander. Depending how you proceed, your rivels will
>>> either be little sort of pea sized balls or a little longer and
>>> stubby.
>>> Janet US
>>>
>>> ===
>>>
>>> Possibly what I call 'spaetzle'? I have a spaetzle cutter.
>>>
>>> https://thewanderlustkitchen.com/hom...rman-spaetzle/
>>
>>No. Spaetzle is bigger.
>
>there's also stirring a beaten egg into hot broth to create spaetzle.

I think that creates egg drop soup, one of my favorites

On Mon, 2 Sep 2019 09:47:44 -0700 (PDT), A Moose in Love
> wrote:

>On Monday, September 2, 2019 at 12:33:56 PM UTC-4, jmcquown wrote:
>> On 9/1/2019 5:45 PM, wrote:
>> > On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
>> >>
>> >> I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
>> >>
>> > You lost me.
>> >
>> The only experience I personally have with "rivels" is tiny egg
>> dumplings my German grandmother added to her potato soup. Flour, egg
>> and salt, mixed together until it resembles course crumbs and added to
>> the hot soup.
>>
>> Jill
>
>That's pretty much it.


Threre're many small pastas for soups, I like tubetti, I even like
alphabets, small stars, etc..

On Monday, September 2, 2019 at 4:12:24 PM UTC-4, Sheldon wrote:
> On Mon, 2 Sep 2019 09:47:44 -0700 (PDT), A Moose in Love
> > wrote:
>
> >On Monday, September 2, 2019 at 12:33:56 PM UTC-4, jmcquown wrote:
> >> On 9/1/2019 5:45 PM, wrote:
> >> > On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love wrote:
> >> >>
> >> >> I like rivels, but they are expensive; being imported from Hungary. It's easy to make them at home though, just the dough, a box grater, and soup. I purchase my noodles/pasta instead of making them. Currently I have Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My mom makes these. We call them 'leperchen'.
> >> >>
> >> > You lost me.
> >> >
> >> The only experience I personally have with "rivels" is tiny egg
> >> dumplings my German grandmother added to her potato soup. Flour, egg
> >> and salt, mixed together until it resembles course crumbs and added to
> >> the hot soup.
> >>
> >> Jill
> >
> >That's pretty much it.
>
>
> Threre're many small pastas for soups, I like tubetti, I even like
> alphabets, small stars, etc..

Tubetti I've never had. I've just googled it, and it looks like something I would like.

"U.S. Janet B." > wrote in message
...
> On Mon, 2 Sep 2019 03:32:23 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Ophelia" > wrote in message
...
>>> "U.S. Janet B." wrote in message
>>> ...
>>>
>>> On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
>>> > wrote:
>>>
>>>>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>>>>
>>>>> > wrote in message
>>>>> ...
>>>>>
>>>>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love
>>>>> wrote:
>>>>> >
>>>>> > I like rivels, but they are expensive; being imported from Hungary.
>>>>> > It's
>>>>> > easy to make them at home though, just the dough, a box grater, and
>>>>> > soup.
>>>>> > I purchase my noodles/pasta instead of making them. Currently I
>>>>> > have
>>>>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My
>>>>> > mom
>>>>> > makes these. We call them 'leperchen'.
>>>>> >
>>>>> You lost me.
>>>>>
>>>>> Do try to keep up. They're a kind of rough, homemade noodle. They were
>>>>> more
>>>>> common in this country during the depression where they were dropped
>>>>> in
>>>>> hot
>>>>> broth or tomato juice and eaten for dinner.
>>>>>
>>>>What's to keep up with Ju-Ju, this is the first time they've been
>>>>mentioned.
>>>>If this had been a thread with a dozen or more posts I could understand
>>>>your
>>>>weak attempt to appear snippy. What YOU are describing in nothing but
>>>>plain
>>>>old dumplings, sans the chicken.
>>>
>>> The rivels that I know come from a ball of dough rubbed through a box
>>> grater or a colander. Depending how you proceed, your rivels will
>>> either be little sort of pea sized balls or a little longer and
>>> stubby.
>>> Janet US
>>>
>>> ===
>>>
>>> Possibly what I call 'spaetzle'? I have a spaetzle cutter.
>>>
>>> https://thewanderlustkitchen.com/hom...rman-spaetzle/
>>
>>No. Spaetzle is bigger.
>
> there's also stirring a beaten egg into hot broth to create spaetzle

Nor is there for Rivels.

> wrote in message
...
> On Mon, 02 Sep 2019 11:15:28 -0600, U.S. Janet B. >
> wrote:
>
>>On Mon, 2 Sep 2019 03:32:23 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"Ophelia" > wrote in message
...
>>>> "U.S. Janet B." wrote in message
>>>> ...
>>>>
>>>> On Sun, 1 Sep 2019 16:39:55 -0700 (PDT), "
>>>> > wrote:
>>>>
>>>>>On Sunday, September 1, 2019 at 5:58:49 PM UTC-5, Julie Bove wrote:
>>>>>>
>>>>>> > wrote in message
>>>>>> ...
>>>>>>
>>>>>> On Sunday, September 1, 2019 at 10:11:41 AM UTC-5, A Moose in Love
>>>>>> wrote:
>>>>>> >
>>>>>> > I like rivels, but they are expensive; being imported from Hungary.
>>>>>> > It's
>>>>>> > easy to make them at home though, just the dough, a box grater, and
>>>>>> > soup.
>>>>>> > I purchase my noodles/pasta instead of making them. Currently I
>>>>>> > have
>>>>>> > Aurora brand 'Quadratini'; N 72. Not sure what the N 72 means. My
>>>>>> > mom
>>>>>> > makes these. We call them 'leperchen'.
>>>>>> >
>>>>>> You lost me.
>>>>>>
>>>>>> Do try to keep up. They're a kind of rough, homemade noodle. They
>>>>>> were
>>>>>> more
>>>>>> common in this country during the depression where they were dropped
>>>>>> in
>>>>>> hot
>>>>>> broth or tomato juice and eaten for dinner.
>>>>>>
>>>>>What's to keep up with Ju-Ju, this is the first time they've been
>>>>>mentioned.
>>>>>If this had been a thread with a dozen or more posts I could understand
>>>>>your
>>>>>weak attempt to appear snippy. What YOU are describing in nothing but
>>>>>plain
>>>>>old dumplings, sans the chicken.
>>>>
>>>> The rivels that I know come from a ball of dough rubbed through a box
>>>> grater or a colander. Depending how you proceed, your rivels will
>>>> either be little sort of pea sized balls or a little longer and
>>>> stubby.
>>>> Janet US
>>>>
>>>> ===
>>>>
>>>> Possibly what I call 'spaetzle'? I have a spaetzle cutter.
>>>>
>>>> https://thewanderlustkitchen.com/hom...rman-spaetzle/
>>>
>>>No. Spaetzle is bigger.
>>
>>there's also stirring a beaten egg into hot broth to create spaetzle.
>
> I think that creates egg drop soup, one of my favorites

Or this:

https://www.foodnetwork.com/recipes/...recipe-1957514

On 2019-09-02 12:47 p.m., A Moose in Love wrote:
> On Monday, September 2, 2019 at 12:33:56 PM UTC-4, jmcquown wrote:

>> The only experience I personally have with "rivels" is tiny egg
>> dumplings my German grandmother added to her potato soup. Flour, egg
>> and salt, mixed together until it resembles course crumbs and added to
>> the hot soup.
>>
>> Jill
>
> That's pretty much it.
>

I had to look them up, but they look like Matzo balls, but made with
flour instead of matzo meal.

On Monday, September 2, 2019 at 5:51:21 PM UTC-4, Dave Smith wrote:
> On 2019-09-02 12:47 p.m., A Moose in Love wrote:
> > On Monday, September 2, 2019 at 12:33:56 PM UTC-4, jmcquown wrote:
>
> >> The only experience I personally have with "rivels" is tiny egg
> >> dumplings my German grandmother added to her potato soup. Flour, egg
> >> and salt, mixed together until it resembles course crumbs and added to
> >> the hot soup.
> >>
> >> Jill
> >
> > That's pretty much it.
> >
>
> I had to look them up, but they look like Matzo balls, but made with
> flour instead of matzo meal.

Rivels are tiny little dumplings. They are made from a stiff dough, and grated into small little dumplings. Matzo balls are big in comparison. Well now, I just googled, and you seem to be correct when looking at a certain website. However our rivels were always small, and the rivels from Hungary in our local market are very small as well. You must have looked here(or a similar website):
https://www.wikihow.com/Make-Rivels
We would call that size of dumpling 'nockedli'.

"U.S. Janet B." wrote:
> there's also stirring a beaten egg into hot broth to create spaetzle

From what I looked up, spaetzle seems to include flour. Just a
thin batter.

I often stir in a beaten egg to chicken soup at the end. I've
always known it called, "feathered soup." Martha Stewart calls it
that too. Anyway, it adds some body and nutrition to your soup. I
like it.

On Tue, 03 Sep 2019 Gary wrote:
>"U.S. Janet B." wrote:
>> there's also stirring a beaten egg into hot broth to create spaetzle
>
>From what I looked up, spaetzle seems to include flour. Just a
>thin batter.
>
>I often stir in a beaten egg to chicken soup at the end. I've
>always known it called, "feathered soup." Martha Stewart calls it
>that too. Anyway, it adds some body and nutrition to your soup. I
>like it.
Works much better if the soup is thickened with a corn starch slurry
before adding the beaten eggs.... I'll typically add 2-3 beaten eggs
to a 3 qt pot of soup. I add a smidge of toasted sesame oil, And to
make it authentic I add fresh ground white pepper... Chinese cookery
doesn't include black pepper. Don't forget the grated ginger root.
There are many names/versions; chicken eggdrop, Chinese cloud soup,
egg flower soup, etc. I cook Chinese soups often, at least once a
week. I like Chicken eggdrop with bok choy, celery, 'shrooms, bean
sprouts, sweet onion, garlic, and whatever veggies are on hand.. some
diced carrot for color. I also like the same soups made with pork
stock... easy to do with inexpensive pork shoulder chops... braise til
falling off the bones tender, and skim off some fat. Jullienne the
meat and add back to the soup. Garnish with sliced diakon radish to
add some crunch.
https://www.allrecipes.com/recipes/1...-stews/?page=2

On 2019-09-03 9:37 a.m., Gary wrote:
> "U.S. Janet B." wrote:
>> there's also stirring a beaten egg into hot broth to create spaetzle
>
> From what I looked up, spaetzle seems to include flour. Just a
> thin batter.
>
> I often stir in a beaten egg to chicken soup at the end. I've
> always known it called, "feathered soup." Martha Stewart calls it
> that too. Anyway, it adds some body and nutrition to your soup. I
> like it.

There are a lot of different Spaetzle recipes. Some are thin enough
that the batter cab be pressed through a sieve or collander. My friend's
mother used to make a dryer batter that was pressed out in a cutting
board and then slivers sliced off the end and rolled into the boiling
water. Thicker batters can also be rolled out and sliced into varios
shapes.

On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
>
> I often stir in a beaten egg to chicken soup at the end. I've
> always known it called, "feathered soup." Martha Stewart calls it
> that too. Anyway, it adds some body and nutrition to your soup. I
> like it.
>
Your soup has no body or nutrition unless you stir a beaten egg into it???
If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
while your soup is simmering.

On Tuesday, September 3, 2019 at 5:40:56 PM UTC-4, wrote:
> On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
> >
> > I often stir in a beaten egg to chicken soup at the end. I've
> > always known it called, "feathered soup." Martha Stewart calls it
> > that too. Anyway, it adds some body and nutrition to your soup. I
> > like it.
> >
> Your soup has no body or nutrition unless you stir a beaten egg into it???
> If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
> while your soup is simmering.

Beef barley soup comes to mind. Yummy. I've never rinsed barley, but why? Why unrinsed barley?

" wrote:
>
> On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
> >
> > I often stir in a beaten egg to chicken soup at the end. I've
> > always known it called, "feathered soup." Martha Stewart calls it
> > that too. Anyway, it adds some body and nutrition to your soup. I
> > like it.
> >
> Your soup has no body or nutrition unless you stir a beaten egg into it???
> If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
> while your soup is simmering.

Don't change my words, Joan. I said it added *extra* nutrition
and added more body to the broth. I sometimes do use barley and
often egg noodles. Still a beaten egg stirred in to a serving is
a nice touch.

On 9/4/2019 9:09 AM, Gary wrote:
> " wrote:
>>
>> On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
>>>
>>> I often stir in a beaten egg to chicken soup at the end. I've
>>> always known it called, "feathered soup." Martha Stewart calls it
>>> that too. Anyway, it adds some body and nutrition to your soup. I
>>> like it.
>>>
>> Your soup has no body or nutrition unless you stir a beaten egg into it???
>> If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
>> while your soup is simmering.
>
> Don't change my words, Joan. I said it added *extra* nutrition
> and added more body to the broth. I sometimes do use barley and
> often egg noodles. Still a beaten egg stirred in to a serving is
> a nice touch.
>
Beaten eggs stirred into chicken broth is how you make egg drop (or egg
flower) soup. And yes, it adds a bit of body. There's nothing at all
wrong with adding an egg for additional protein to chicken soup, joan.

I love barley but I prefer to use it in hearty beef soups. As always, YMMV.

Jill

On Tuesday, September 3, 2019 at 6:31:15 PM UTC-5, A Moose in Love wrote:
>
> On Tuesday, September 3, 2019 at 5:40:56 PM UTC-4, wrote:
> >
> > If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
> > while your soup is simmering.
>
> Beef barley soup comes to mind. Yummy. I've never rinsed barley, but why? Why unrinsed barley?
>
Some folks don't want the added starch in whatever dish they are creating.

On Wednesday, September 4, 2019 at 8:09:32 AM UTC-5, Gary wrote:
>
> " wrote:
> >
> > On Tuesday, September 3, 2019 at 8:37:18 AM UTC-5, Gary wrote:
> > >
> > > I often stir in a beaten egg to chicken soup at the end. I've
> > > always known it called, "feathered soup." Martha Stewart calls it
> > > that too. Anyway, it adds some body and nutrition to your soup. I
> > > like it.
> > >
> > Your soup has no body or nutrition unless you stir a beaten egg into it???
> > If you're wanting 'body' stir in a quarter cup or so of unrinsed barley
> > while your soup is simmering.
>
> Don't change my words, Joan. I said it added *extra* nutrition
> and added more body to the broth. I sometimes do use barley and
> often egg noodles. Still a beaten egg stirred in to a serving is
> a nice touch.
>
I quoted you directly; how is that 'changing your words"???