>Hi >My grandma Atwood was PA-Dutch, and she made what she called Ribble Soup, >any of you know how to make it. > >Joyce Of course, rivels!! They can be added to many different types of soup, but the most common is a cream or milk-based soup. All they are are tiny dough-balls!! For rivels take about 1/2 c. flour per egg - rub the two together & add about half as much milk to make a non-sticky dough. Cut through this mixture with two forks for a while. Form into balls about the size of a cherry stone & drop into the boiling soup mixture. Make sure you stir so they don't pack together! Then cook about 5 minutes with the lid on the pot. I guess it's most popular in a potato soup, but I've used them in place of the noodles in chicken-corn soup. -Linnea P.S. Can you tell I got this from an old PD woman? They never write things down!! <G> P.P.S. About the same recipe for bott boi, except you roll & cut into noodles, then add to the boiling mixture!