Butter Balls Chicken Soup
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Butter Balls Chicken Soup
  Butter    Chicken    Poultry    Soups  
Last updated 6/12/2012 1:11:27 AM. Recipe ID 38948. Report a problem with this recipe.
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      Title: Butter balls chicken soup
 Categories: Poultry, Soups & ste
      Yield: 1 Servings
 
      3 lb Chicken
    1/2 c  Chopped celery leaves
      1    Bay leaf
     10    Peppercorns
      1 ts Salt
      5 c  Hot water
      1 c  Diced celery
      2 tb Chopped fresh parsley
      2 tb Butter
      5 tb Flour (up to 6)
    1/4 ts Salt
 
  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. Recipe 




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Recipe ID 38948 (Apr 03, 2005)

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