There are different ways to cook the beef for this recipe. I prefer using a crock pot and and transferring it to a large pot on the stove. I know it creates more dishes to clean, but the meat always comes out tender this way. So this recipe will be written for a crockpot. You can start it in a large pot on the stove and skip the crock pot. It’s a personal preference.
This is a difficult recipe to write out. It is a recipe that was given to me by Mom verbally and figuring out how to describe the steps to make it proved to be tough! The nice thing about this soup is it very forgiving. You can add as much water as you want, just add enough bouillon, salt and pepper to adjust for taste. Also, if you want, you can always make more rivels in a separate pot in beef broth. I don’t recommend making more in the original soup, as you will cook the potatoes to mush.
1 pound beef, Mom used chuck roast. Stew meat or round steak work very well
6 potatoes, peeled and cut into bite-size pieces
1 onion, chopped
salt and pepper to taste
6 eggs whipped with a teaspoon of salt
- Cut meat into bite-size pieces, put the meat and onion into the a 6 qt crockpot, add enough water to fill the crock pot and add 1 Tbsp. beef bouillon. Cook for 8 hours.
- 30 minutes prior to serving. Pour contents of crock pot into a large soup pot, add potatoes and enough water to be around 1 gallon, add another tablespoon beef bouillon, taste to see if it needs more salt and/or pepper. Bring to a boil, then reduce heat to a simmer.
- Mix eggs with enough flour to thicken it to a the consistency of a quick bread. Scoop small spoonful’s into the simmering broth. You may have scrape it off into the broth. Once all the rivels are in, cover and simmer for 15 minutes.
- Serve. Have vinegar available to add to the soup. It sounds weird, but the vinegar really adds a depth to the soup.