Butter Balls For Chicken Broth Or Noodle Soup Food

GERMAN BUTTERBALLS

Steps:

• Mix all together, and roll into walnut size balls.
• Drop into a light boiling to a simmer chicken stock.
• Always try one first.
• If it breaks apart, add one more egg to bind.
• Different breads and dryness makes this not always perfection.

BUTTER DATES BALLS

Steps:

• In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
• Stir in cereals, 1cup coconut, cherries, vanilla.
• Stir with wooden spoon until all ingredients comes together.
• Let it sit for 10 minutes.
• Moisten your hands with little bit of water and make small balls.
• Roll in coconut.
• Keep in refrigerator in covered container.
• Can be made one week ahead.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

CHICKEN NOODLE SOUP, "NO BROTH". ALA RACHAEL RAY!

Steps:

• Remove the skin and bones from the chicken and shred the meat or cut into chunks.
• Saute the onions, carrots and celery in the oil until tender.
• Add the zucchini and the seasonings and cook for a few more minutes.
• While the veggies are cooking bring a large pot of salted water to a boil and cook your noodles.
• Drain them well and return them to the pot.
• Toss them first with the butter, the add the parsley. Toss well and cover to keep them warm.
• Add the chicken and the peas to the veggies and heat through. Taste to see if more salt and pepper is needed.
• Place the noodles into bowls and serve the Chicken_Veggie Mixture on top.
• Voila! Chicken Soup without Broth! :-).

SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH

Steps:

• Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
• For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.