Butter Balls Chicken Soup
Source of Recipe
BBR
Recipe Introduction
Posted by: Maybrie
List of Ingredients
3 lbs chicken
1/2 cup chopped celery leaves
1 bay leaf
10 peppercorns
1 tsp salt
5 cups hot water
1 cup diced celery
2 Tbs chopped fresh parsley
2 Tbs butter
2 eggs
5 to 6 Tbs flour
1/4 tsp salt
Recipe
Cut chicken into portions, place in a saucepan with
celery leaves, bay leaf, peppercorns, the one teaspoon
salt and the water. Bring to a boil, cover and simmer
over low heat for about one hour, or until chicken is
tender. Strain, then return broth to saucepan. Cut
chicken into small pieces, add to broth with celery and
parsley, then simmer.
To make the butter balls, cream butter, add eggs and
beat. Gradually add flour and the 1/4 tsp salt. Beat hard
until whole is like a very soft batter. Drop by 1/4 or
1/2 teaspoonfuls into broth, cover and let stand 5
minutes over low heat.
Notes: The butter balls, very tiny dumplings, are called
rivels in the West and dropsley in Ontario. This
combination makes a perfect light supper. I sometimes
replace the chicken soup in this recipe with a can of
consomme and an equal amount of water.
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