Prep 40 mins
Cook 10 mins
I found this recipe on the Internet, but I can't remember where. I'd seen a reference to Amish Crackerball Soup in something I read, but it didn't have a recipe. I searched and found this. Haven't made it yet, but I thought it sounded good.
- 1 egg
- 2 tablespoons butter, melted (1/4 stick)
- 6 tablespoons fine soda cracker crumbs
- 1 tablespoon milk
- 1 teaspoon finely minced fresh parsley
- 1⁄2 teaspoon finely minced onion
- 1⁄4 teaspoon celery salt
- 1 dash black pepper
- 2 quarts clear chicken stock (homemade is best)
- thyme, to taste
- In a small bowl, beat egg lightly. Stir in the melted butter.
- Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
- Allow to stand 30 minutes to swell.
- Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
- Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
- Sprinkle thyme over the top of the soup.