Butter Balls For Chicken Broth Or Noodle Soup Recipes

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GERMAN BUTTERBALLS



German Butterballs image

Make and share this German Butterballs recipe from Food.com.

Provided by andypandy

Categories     German

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups dry breadcrumbs
1/2 teaspoon ground allspice
2 large eggs
1/2 cup melted butter
1/2 cup half-and-half cream
salt and pepper

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.

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

CRACKER BALL OR BUTTERBALL DUMPLINGS



Cracker Ball or Butterball Dumplings image

this is a german recipe that we have had since 1938...this is usually done in a clear broth..we add cooked noodles in the bottom of each bowl before serving for those we like small pastina noodles....

Provided by andypandy

Categories     Grains

Time 55m

Yield 12 balls

Number Of Ingredients 9

1 large egg
3 tablespoons melted butter
7 tablespoons soda cracker crumbs
1 tablespoon milk
1 teaspoon fresh finely minced parsley
1/2 teaspoon fresh finely minced shallot
1/4 teaspoon celery salt
1/8 teaspoon black pepper
1/8 teaspoon minced fresh thyme

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.

Nutrition Facts : Calories 43.5, Fat 3.6, SaturatedFat 2, Cholesterol 25.4, Sodium 54.4, Carbohydrate 1.9, Fiber 0.1, Protein 0.8

CHEESEBURGER SOUP



Cheeseburger Soup image

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Steps:

  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

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