Butter Balls Chicken Soup
18
18
Ingredients
| 3 | lbs |
chicken
|
* |
| ½ | cup |
celery leaves
chopped |
* |
| 1 | each |
bay leaves
|
* |
| 10 | each |
peppercorns
|
* |
| 1 | teaspoon |
salt
|
|
| 5 | cups |
water
hot |
|
| 1 | cup |
celery
diced |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
butter
|
|
| 5 | tablespoons |
all-purpose flour
up to 6 tbsp |
|
| ¼ | teaspoon |
salt
|
Directions
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 ¼ teaspoon salt.
Beat hard until whole is like a very soft batter.
Drop by ¼ or ½ teaspoonfuls into broth, cover and let stand 5 minutes over low heat.
Nutrition Facts
Serving Size 342g (12.1 oz)Amount per Serving
Calories 9058% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 15mg
5%
Sodium 810mg
34%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
3%
Sugars g
Protein
3g
Vitamin A 8%
•
Vitamin C 5%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
