Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Amish Potato Rivel Soup




Source of Recipe


Internet






List of Ingredients



• 1 1/2 cups water
  
• 3 medium potatoes, peeled and grated
  
• 1 celery rib, finely chopped
  
• 1 small onion, finely chopped
  
• 1/2 cup diced cured or smoked ham
  
• 1 large egg, lightly beaten
  
• 1/2 cup all-purpose flour
  
• 1 teaspoon salt
  
• 4 cups milk
  
• 1/8 teaspoon celery seeds
  
• 2 tablespoons finely chopped fresh parsley or chives
  






Instructions



1. Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.
   
2. In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt. Using floured hands, pull into stringy lumps; add to the potato mixture. Cook for 7 minutes, stirring often. Stir in milk, celery seeds and remaining salt; heat through. Top with parsley or chives.