Butterball Soup recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1315.1 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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

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