Best Butter Balls For Chicken Broth Or Noodle Soup Recipes

CRACKER BALL OR BUTTERBALL DUMPLINGS

Steps:

• In a small bowl beat the egg, stir in the melted butter.
• Add all remaining ingredients and mix well.
• Shape into walnut size round balls.
• Allow to stand 40 minutes, to swell.
• Drop into simmering chicken soup broth.
• Cook covered at least ten minutes.
• Do not lift the lid.
• Serve, broth and three cracker balls in each bowl.
• Serve immediately.

GERMAN BUTTERBALLS

Steps:

• 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.

EASY CHICKEN BROTH NOODLE SOUP (TASTES LIKE CAMPBELLS)

Steps:

• In a 2 quart pot, heat water, bouillon, garlic sale and basil to boiling.
• Meanwhile grate carrot.
• Once boiling put carrot and noodles in pot.
• Simmer until noodles are soft.
• VOILA! Serve in 1 cup servings.

GRANDMA'S RIVELS

Steps:

• Bring broth to a boil while you make the rivels.
• To make rivels:
• Put flour and salt in a bowl.
• In a separate bowl, scramble eggs with a fork.
• Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
• Drop by small handfuls into boiling broth.
• Boil for 15 minutes and enjoy!
• **If the broth isn't flavorful enough, add some chicken soup base.
• **You can pinch some of the dough together to get bigger "rivels".
• **You can also add cooked chicken to the soup.
• **Also works well with ham or beef broth.

CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
• Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
• Season to taste and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

BUTTER BALLS

Steps:

• Grind walnuts very fine. Set aside.
• Cream butter and sugar until light and fluffy.
• Add vanilla.
• Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
• Roll into small balls, approximately 1-inch.
• Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
• Bake at 250 degrees for 45 minutes.
• Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
• When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
• I also like to roll them in powdered sugar a second time when they are completely cool.