Butter Balls for Chicken Broth or Noodle Soup

READY IN: 25mins




  • Toast the bread slices in a 400°F oven until brown on one side.
  • Flip over and toast on the other side. Cool.
  • Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
  • Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
  • Take 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.
  • Note: 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.
  • Do not be shy in squeezing to form the balls.
  • Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
  • Note: You can prepare ahead and freeze for use later. Do not keep over a month.