"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Butterball Soup, by Hannah Mai, is from Grandma Mai's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Butterballs 1. Peel skin off the tops of the buns and discard. 2. Remove the soft insides of the bottom of the bun and save. 3. Toast bottoms of buns in 350 degree oven. 4. Put buns and bread chunks through food processor. 5. Beat the two eggs slightly, melt the butter and add to the bread crumbs along with the salt and allspice. 6. Mix well by hand. 7. Refrigerate about 1 hour before rolling into balls. Balls must be free of any cracks. Butterballs freeze well. Yields about 25
Soup 1. Fill stock pot with cold water. 2. Add chicken, bay leaves and one large onion cut in half. 3. Boil about 3 hours or until fully cooked with meat falling off the bones. 4. Remove chicken and drain into another pot with colander. 5. Remove meat from chicken and set aside. 6. Reheat broth. 7. Add butterballs and boil about 10 minutes. 8. Add noodles and simmer about 10 minutes.
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