Butter Balls Chicken Soup Recipe

1. 1

   Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one tsp.

2. 2

   salt and the water.

3. 3

   Bring to a boil, cover and simmer over low heat for about one hour, or possibly till chicken is tender.

4. 4

   Strain, then return broth to saucepan.

5. 5

   Cut chicken into small pcs, add in to broth with celery and parsley, then simmer.

6. 6

   To make the butter balls, cream butter, add in Large eggs and beat.

7. 7

   Gradually add in flour and the 1/4 tsp salt.

8. 8

   Beat hard till whole is like a very soft batter.

9. 9

   Drop by 1/4 or possibly 1/2 teaspoonfuls into broth, cover and let stand 5 min over low heat.

10. 10

    NOTES : The butter balls, very tiny dumplings, are called rivels in the West and dropsley in Ontario.

11. 11

    This combination makes a perfect light supper.

12. 12

    I sometimes replace the chicken soup in this recipe with a can of consomme and an equal amount of water.

* Per serving · 4 servings · Values may vary.

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