Clear Chicken Soup With Crackerball Dumplings |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe on the Internet, but I can't remember where. I'd seen a reference to Amish Crackerball Soup in something I read, but it didn't have a recipe. I searched and found this. Haven't made it yet, but I thought it sounded good. Ingredients:
1 egg |
2 tablespoons butter, melted (1/4 stick) |
6 tablespoons fine soda cracker crumbs |
1 tablespoon milk |
1 teaspoon finely minced fresh parsley |
1/2 teaspoon finely minced onion |
1/4 teaspoon celery salt |
1 dash black pepper |
2 quarts clear chicken stock (homemade is best) |
thyme, to taste |
Directions:
1. In a small bowl, beat egg lightly. Stir in the melted butter.
2. Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
3. Allow to stand 30 minutes to swell.
4. Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
5. Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
6. Sprinkle thyme over the top of the soup.
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