Heat a skillet over medium heat. Add bacon and fry until crisp, about 3 to 5 minutes. Pour bacon and grease into a large pot.

Add potatoes, corn, celery, onion, carrot, and garlic to the pot. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.

Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.

Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.

Mash the soup vegetables lightly in the pot. Add the milk mixture to the pot and stir to combine.

Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring to prevent sticking. Cook over low heat until rivels are solid, about 15 minutes.