1/2 Photos of Butter Balls for Chicken Broth or Noodle Soup
Montana Heart Song's Note:
Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.
My Private Note
Units: US | Metric
- 1Toast the bread slices in a 400°F oven until brown on one side.
- 2Flip over and toast on the other side. Cool.
- 3Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
- 4Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
- 5Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
- 6Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
- 7Do not be shy in squeezing to form the balls.
- 8Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
- 9Note: You can prepare ahead and freeze for use later. Do not keep over a month.
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Nutritional Facts for Butter Balls for Chicken Broth or Noodle Soup
Serving Size: 1 (104 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 444.9
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 6.6 g
- Cholesterol 154.2 mg
- Sodium 847.9 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 2.0 g
- Sugars 3.8 g
- Protein 11.2 g