Article published November 10, 2009
Turkey Soup with Rivels
3 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
3 large carrots, diced
3 ribs celery, diced
2 pounds cooked turkey meat, white or dark
6 cups chicken stock
2 bay leaves
Seasonello to taste
For the rivels:
6 large eggs
1 1/2 cups flour
1 teaspoon salt
Cook’s note:
Seasonello is a salt-herb mixture from Italy sold at Sautter’s in Sylvania.
In a large stock pot, heat butter and saute onions, garlic, carrots, and celery until softened. Add stock, turkey meat, and bay leaves. Bring to a boil and reduce heat. Cook for 20 minutes until vegetables are tender.
To make rivels: Mix ingredients well and drop by the spoonful into the boiling pot of soup. Cook for 5 to 8 minutes.
Yield: 10 to 12 servings
Source: Liz Sofo
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