Butterball Soup

1. 1

   Remove crusts from day old bread and crumble stale slices into a medium bowl.

2. 2

   Mix in the butter, egg, salt and pepper until dough forms.

3. 3

   Knead until the dough can be formed into balls.

4. 4

   Form balls 3/4 inch in diameter, the recipe should make about 30 balls.

5. 5

   Heat the chicken broth to boiling in a large saucepan or stockpot.

6. 6

   Drop balls into the broth and simmer for 10 minutes, or until balls rise to the top.

7. 7

   Sprinkle with parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.