Butterball Dumplings in Chicken Broth (Soup)
- 8 slices day-old bread (about 1/2 loaf)
- 3 Tbsp. soft butter or margarine
- 1 egg
- carrots and celery, if desired
- 1/8 tsp. pepper
- 3 cans chicken broth (13oz. size)
- 1/4 tsp. salt
- 1 Tbsp. chopped parsley
Remove crust from bread, and crumble to fine crumbs. Add butter or margarine, salt, egg and pepper. Mix and knead until mixture can be formed into balls (about 30 balls) 3/4 inch in diameter. Heat broth to boiling in large kettle. Drop balls in boiling broth and simmer 10 minutes or until balls rise to top. Sprinkle with parsley and serve. Carrots and celery may be cooked and added, if you wish.
By Robin from Washington, IA
February 19, 20080 found this helpful
My grandmother used to make these when we were kids, although she left the crust on.
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