Butter Balls For Chicken Broth Or Noodle Soup Recipes

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BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP



Butter Balls for Chicken Broth or Noodle Soup image

Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.

Provided by Montana Heart Song

Categories     Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 loaf day old sliced white bread
1/2 cup margarine or 1/2 cup butter, melted
1/2 cup evaporated milk or 1/2 cup half-and-half cream
4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon allspice

Steps:

  • 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.

Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3

BUTTERBALL SOUP



Butterball Soup image

Tender little bread dumplings in a chicken broth make this a special treat.

Provided by Bea

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 7

8 slices day-old bread
3 tablespoons butter, softened
1 egg
¼ teaspoon salt
⅛ teaspoon ground white pepper
3 (14 ounce) cans chicken broth
1 tablespoon chopped fresh parsley

Steps:

  • Remove crusts from day old bread and crumble stale slices into a medium bowl. Mix in the butter, egg, salt and pepper until dough forms. Knead until the dough can be formed into balls. Form balls 3/4 inch in diameter, the recipe should make about 30 balls.
  • Heat the chicken broth to boiling in a large saucepan or stockpot. Drop balls into the broth and simmer for 10 minutes, or until balls rise to the top. Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 18 g, Cholesterol 51.2 mg, Fat 8.2 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 1315.1 mg, Sugar 2.5 g

BUTTER SOUP



Butter Soup image

My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!

Provided by Sharon

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

8 cups water
6 potatoes, cubed
1 yellow onion
1 tablespoon butter
1 bay leaf
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
1 cup all-purpose flour
2 eggs
½ cup half-and-half cream

Steps:

  • Quarter the onion and separate the layers.
  • Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
  • When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
  • Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
  • After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!

Nutrition Facts : Calories 472 calories, Carbohydrate 83.9 g, Cholesterol 111.8 mg, Fat 9.5 g, Fiber 8.4 g, Protein 14.1 g, SaturatedFat 4.9 g, Sodium 89.8 mg, Sugar 4 g

CHICKEN MATZO BALL SOUP



Chicken Matzo Ball Soup image

A comforting soup to serve any time of the year.

Provided by hillrockra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

2 eggs, lightly beaten
2 tablespoons melted butter or margarine
½ cup matzo meal
1 teaspoon chopped fresh flat-leaf parsley
½ teaspoon salt
1 dash white pepper
1 tablespoon water
6 cups chicken broth
1 medium carrot, cut into 2 inch julienne strips

Steps:

  • In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
  • Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 10.2 g, Cholesterol 72.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 252.4 mg, Sugar 0.8 g

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

MENNONITE NOODLE SOUP



Mennonite Noodle Soup image

This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!

Provided by Leslie

Categories     Clear Soup

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) roasting chickens
2 quarts chicken broth (premade or store bought will do)
2 bay leaves
1 pinch pepper
1/2 cinnamon stick
3 whole star anise (if you can't find star anise seed in it's whole form, then use anise seed, take a spice ball and fil)
3 tablespoons butter
fine egg noodles, the really thin skinny kind

Steps:

  • Skin the chicken so it is not so fatty.
  • Put chicken and broth in a big pot.
  • Add anise, bay leaves, pepper and cinnamon stick.
  • Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
  • Add butter and simmer for about 1/2 hour.
  • Remove the chicken and pull meat off carcass, place in a separate bowl.
  • Skim off any remaining fat from broth.
  • Cook your noodles in clean water and place in another separate bowl.
  • To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.

BUTTER BALLS



Butter Balls image

There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.

Provided by CookingONTheSide

Categories     Dessert

Time 2h15m

Yield 100 cookies

Number Of Ingredients 7

1 lb butter, softened, no substitutes
4 cups walnuts or 4 cups pecans, very finely ground
8 tablespoons granulated sugar
4 tablespoons vanilla
1/8 teaspoon almond extract
4 cups flour
powdered sugar

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.

Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3

GERMAN BUTTER BALLS



German Butter Balls image

Similar to matzo balls or dumplings, used in soups.

Provided by ~TxCin~ILove2Ck

Categories     Main Dish Recipes     Dumpling Recipes

Time 15m

Yield 8

Number Of Ingredients 6

6 cups toasted bread crumbs
3 eggs, beaten
1 ⅓ cups butter, melted
2 cups milk
1 ½ teaspoons salt
1 ½ teaspoons ground allspice

Steps:

  • In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces.
  • Cook by dropping into a boiling soup or broth. Simmer until they float to the top.

Nutrition Facts : Calories 649.5 calories, Carbohydrate 61.6 g, Cholesterol 156 mg, Fat 38.1 g, Fiber 3.7 g, Protein 15.5 g, SaturatedFat 21.8 g, Sodium 1298.4 mg, Sugar 8 g

BUTTER DATES BALLS



Butter Dates Balls image

I have got this recipe in a cookie exchange party. One of my favorite Christmas events. These no-bake cookies are amazing even if you don't fancy dates you will enjoy them. They are buttery little crunchy and easy to make.

Provided by Hanka

Categories     Dessert

Time 1h1m

Yield 80 balls

Number Of Ingredients 9

1 cup butter
1 cup dark brown sugar
1 cup finely chopped dates
1 egg
3 cups Rice Krispies
1 cup coconut
1/2 cup maraschino cherry, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut, for rolling

Steps:

  • In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
  • Stir in cereals, 1cup coconut, cherries, vanilla.
  • Stir with wooden spoon until all ingredients comes together.
  • Let it sit for 10 minutes.
  • Moisten your hands with little bit of water and make small balls.
  • Roll in coconut.
  • Keep in refrigerator in covered container.
  • Can be made one week ahead.

Nutrition Facts : Calories 66, Fat 4.8, SaturatedFat 3.6, Cholesterol 8.4, Sodium 29.2, Carbohydrate 5.9, Fiber 0.8, Sugar 4.2, Protein 0.5

BUTTER CHICKEN SOUP



Butter Chicken Soup image

Make and share this Butter Chicken Soup recipe from Food.com.

Provided by JustJanS

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1 boneless skinless chicken breast, around 200g
1 tablespoon lemon juice
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon grated fresh ginger
2 garlic cloves, big ones, crushed
1 tablespoon butter
1 onion, finely chopped
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon grated gingerroot
1/4 teaspoon chili powder
400 g canned tomatoes, diced
2 tablespoons tomato paste
2 tablespoons plain flour
2 teaspoons brown sugar
3 cups chicken stock
1/4 cup basmati rice
1/4 cup light cream
natural yogurt and fresh coriander (to garnish)

Steps:

  • Marinade:.
  • Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
  • Soup:.
  • Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
  • Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
  • Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
  • Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.

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