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Noodle Soup and Butter Balls Recipe

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This recipe for Noodle Soup and Butter Balls is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Thin Noodles
Stewing Chicken

Butterballs:
1 1/2 cups toasted bread crumbs, ground and sifted
2 1/2 cups white bread crumbs, crumbled
1 cube melted butter
1/2 cup scalded cream or half and half
2 eggs (whip with fork)
Allspice to taste
Directions:
Directions:
Soup:
Put chicken in large pot of water and cook until tender. Remove chicken, add butterballs and noodles. Chicken can be browned in oven and served with soup or cut up in soup.

Butterballs:
Mix all bread crumbs, melted butter and allspice and add scalded milk. Add eggs and mix with hands. Roll into balls, drop into boiling noodle soup. If they won't stay together when rolling, add another egg.

Homemade noodles:
6 eggs and 2 2/3 cup flour more or less depending on size of eggs
Beat eggs slightly; stir and knead in flour until well kneaded. Roll in thin sheets. For noodle cutter, dry slightly, cut in strips and run thru cutter. Spread out to dry. For hand cut, dry sheets slightly. Not brittle, cut each sheet into 4 wedge pieces. Roll each separately and slice on bread board.
Personal Notes:
Personal Notes:
Butterballs can be frozen to use later.

Great remedy for the cold or whenever feeling under the weather!

 

 

 

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