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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Schukeller (Butterball) Soup Recipe

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This recipe for Schukeller (Butterball) Soup is from Francie's Family Favorites, 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:  
1 stewing chicken
1 small onion
1 stalk celery
12 c. water
¾ c. uncooked rice

Butterballs:
7 c. bread crumbs (about 1 loaf with crusts removed), partially dried
¾ c. butter, melted
1 tsp. allspice
Salt and pepper
4 eggs + 2 T. water, beaten
Directions:
Directions:
Make butterballs:
1. Mix all ingredients in a large bowl.
2. Knead adding water as needed to moisten.
3. Roll into marble size balls.
4. Refrigerate or freeze until ready to use.

Make soup:
1. In a large soup pot, bring chicken, onion and celery to a boil.
2. Reduce heat and simmer for 3 hours.
3. Remove chicken, onion, and celery.
4. Bring back to a boil.
5. Add rice to the broth and continue simmering until rice is tender.
6. Add butterballs and simmer 30 more minutes.
Personal Notes:
Personal Notes:
The kids always called it Marble Soup.

 

 

 

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