Clear Chicken Soup With Crackerball Dumplings
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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