Prep 5 mins
Cook 10 mins
german russian dumpling
- 4 cups dry breadcrumbs
- 1⁄2 teaspoon ground allspice
- 2 large eggs
- 1⁄2 cup melted butter
- 1⁄2 cup half-and-half cream
- salt and pepper
- Mix all together, and roll into walnut size balls.
- Drop into a light boiling to a simmer chicken stock.
- Always try one first.
- If it breaks apart, add one more egg to bind.
- Different breads and dryness makes this not always perfection.
Been eating butterballs since I can remember and they are much better when you use 2 teaspoons of allspice instead of just 1/2 teaspoon. In fact, when I eat chicken Ramen noodles, I always add allspice as it makes the taste very similar to the very thin noodle you guys are talking about.
How exciting to know that my family was not the only ones who enjoyed Butterball Soup as a child. My German (from Russia) Grandmother ALSO made this special soup for the holidays...specifically Thanksgiving time. She would make the egg noodles by putting a mound of flour on a breadboard and putting her fist in to make a well for the eggs and milk. Then once she had them all rolled out...she would cut them ever so thinly with this huge knife. And she would dry them on tea towels all over the kitchen and dining room...and then bag them up and store them for later. The butterball (or as she said "booderglaze") was made from the dried bread (usually rolls). She dried them all over the house on racks and once she was satisfied they were dry...she would take a rolling pin to them (I know use my Cuisinart to pulverize them...it's much easier). Everything was measured by hand (very much like Chef Mom 007). It wasn't until one of my aunts stood beside her and measured everything that we actually got measurements. My dad actualy taught me how to make them. There is a certain feel to the ball when you roll it. And you must know the secret....test a couple prior to rolling up the rest of the dough. Test by dropping the balls in a pot of boiling water. If the balls float...they should be good. If they break apart...you need to add another egg to the batch...to help bind the crumbs together. Oh...and if you test one by breaking it apart and its too "gummy"...you might want to add more bread crumbs.
I gotta tell you...I feel like I have found some "kin folk" here that I never expected. This year I will be making another HUGE BATCH of butterballs for my family. I have even adapted the recipe to make a vegan version for my daughter.
My best wishes to everyone...and have a wonderful holiday!!!
Thank you so much for posting this recipe! My German grandmother (from Russia) used to make these all the time, and although I tried many times to record the recipe on paper, she never measured anything ... hence, "one Grandma handful", "one-half Grandma handful", etc. In an effort to preserve all the wonderful authentic recipes she has made over the years, I have been trying to locate them online in hopes that she can at least answer any questions I may have (she's not in the best of health now). Grandma's Chicken and Butterball Soup included homemade chicken stock/broth, pieces of slowly simmered chicken, homemade noodles, and butterballs. It is my all time favorite of all her dishes. We used the angel hair attachment on my Italian pasta machine to make the noodles, and made extra for when we wanted to prepare another batch (the noodles are best when eaten the first time around, but they do reheat well - not from frozen). So simple, and melt in your mouth delicious! The ingredients listed are identical to the recipe I have, and I am so excited to finally have measurements. Will update this review after I have made them ;) By the way, for years she sold her frozen Butterballs and homemade noodles at Church functions to raise money for this-n-that ~ she will always be remembered for always selling out, and quickly. Thanks again so much for sharing - recipe dear to my heart!!!