German Butterballs

"german russian dumpling"
photo by a user photo by a user
Ready In:




  • 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.

Questions & Replies

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  1. 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'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 need to add another egg to the help bind the crumbs together. Oh...and if you test one by breaking it apart and its too "gummy" might want to add more bread crumbs. <br/>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. <br/>My best wishes to everyone...and have a wonderful holiday!!!
  2. 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.
  3. 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!!!
  4. I have been making my Great Grandmothers Chicken and Butterball soup for years. It is always such a hit and everyone I have ever turned onto butterballs, absolutely LOVE THEM. I am making a pot right now and just finished rolling the butterballs. Always do the boiling water test! Mine were perfect! My family is also German, who ended up in Russia sometime in between 1890-1910 and emigrated to America to escape the Stalin regime. They also ended up in Colorado and then Wyoming. OUr church was a Zion Congregational church and many sermons and hymns were in German. The ladies of the church got together over the holidays and made butterballs and noodles to sell to raise money for the church as well. It is so cool to discover I am not the only one with this particular heritage and fondly remembered dished. I wonder if any of you were also exposed to two of my other favorites? One was called krautgeuga(sp) and are much like bierocks. Cabbage, onion, and hamburger cooked and placed into homemade bread squares, pinched closed, brushed with butter, and baked. The other was called Schnitzoop, and was a dried fruit soup. Always served with grebel for dipping. Grebel is like a twisted donut rolled in sugar. Man, this is all making me hungry for so many old-time family dishes.
  5. I grew up with these in a small city in Colorado. my ancestors were from Norka, Germany or Russia. They were German who wound up in Russian territory in the late 1800's and early 1900's. We celebrated Thanksgiving and Christmas dinner with a big pot of chicken or turkey noodle soup with Butterballs!!!!! Such AWESOME memories, and now I'm HUNGRY FOR BUTTERBALLS!!!!! ??


Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
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