Butterball Soup Recipes

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.

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.

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!