Clear Chicken Soup With Crackerball Dumplings Food

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CLEAR CHICKEN SOUP WITH CRACKERBALL DUMPLINGS



Clear Chicken Soup With Crackerball Dumplings image

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.

Provided by zelizabeth

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • In a small bowl, beat egg lightly. Stir in the melted butter.
  • Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
  • Allow to stand 30 minutes to swell.
  • 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.
  • Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
  • Sprinkle thyme over the top of the soup.

Nutrition Facts : Calories 272.9, Fat 13.7, SaturatedFat 5.8, Cholesterol 83.1, Sodium 817, Carbohydrate 21.9, Fiber 0.2, Sugar 7.7, Protein 14.5

CHICKEN SOUP WITH DUMPLINGS



Chicken Soup with Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
2 tablespoons chopped ginger
2 cloves garlic, sliced
2 scallions, sliced, plus more for topping
2 celery stalks, sliced
4 cups low-sodium chicken broth
8 frozen dumplings or 16 frozen mini wontons
2 heads baby bok choy, trimmed and leaves chopped
1 cup shredded rotisserie chicken
1 teaspoon soy sauce
Kosher salt
Sesame oil, for drizzling

Steps:

  • Heat the vegetable oil in a large saucepan oil over medium-high. Add the ginger, garlic, scallions and celery and cook, stirring, until softened, about 3 minutes. Add the chicken broth and 2 cups water, bring to a simmer and cook until the vegetables are tender, about 5 minutes.
  • Add the frozen dumplings or wontons, bok choy, chicken and soy sauce and simmer until warmed through, 3 to 5 minutes; season with salt. Divide the soup among 4 bowls, then drizzle with sesame oil and top with scallions.

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