CRACKER BALL OR BUTTERBALL DUMPLINGS
this is a german recipe that we have had since 1938...this is usually done in a clear broth..we add cooked noodles in the bottom of each bowl before serving for those we like small pastina noodles....
Provided by andypandy
Categories Grains
Time 55m
Yield 12 balls
Number Of Ingredients 9
Steps:
- In a small bowl beat the egg, stir in the melted butter.
- Add all remaining ingredients and mix well.
- Shape into walnut size round balls.
- Allow to stand 40 minutes, to swell.
- Drop into simmering chicken soup broth.
- Cook covered at least ten minutes.
- Do not lift the lid.
- Serve, broth and three cracker balls in each bowl.
- Serve immediately.
Nutrition Facts : Calories 43.5, Fat 3.6, SaturatedFat 2, Cholesterol 25.4, Sodium 54.4, Carbohydrate 1.9, Fiber 0.1, Protein 0.8
GERMAN BUTTERBALLS
Make and share this German Butterballs recipe from Food.com.
Provided by andypandy
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
CLEAR CHICKEN SOUP WITH CRACKERBALL DUMPLINGS
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
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
CRACKER BARREL DUMPLINGS ~ COPY CAT
Cracker Barrel Restaurants serve a side dish called dumplings. This is not their chicken & dumplings main dish. It is a delicious side of just the dumplings without chicken. You could easily add chicken to this recipe if you wanted chicken & dumplings. They are so yummy and they do taste just like Cracker Barrel's Dumplins! You...
Provided by Amy H.
Categories Other Side Dishes
Time 25m
Number Of Ingredients 16
Steps:
- 1. Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
- 2. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
- 3. While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
- 4. Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.
CRACKER BARREL DUMPLINGS
These are just like cracker barrel dumplings. Just add cooked chicken to make it chicken and dumplings. Yum
Provided by barbara lentz
Categories Other Side Dishes
Time 20m
Number Of Ingredients 16
Steps:
- 1. Dumplings Mix the flour, baking powder, salt, milk, and oil blending well Turn out on floured surface and knead four or five times. Roll out dough to 1/8 inch thick and cut into 1 inch dumplings.
- 2. In large saucepan combine the water with the bouillon. Bring to a hard boil. Cooking in batches add the dumplings to the boiling water. The dumplings are done when they raise to the top. Remove with slotted spoon and set aside. Reserve cooking liquid
- 3. Sauce Melt the butter in a medium saucepan. Add flour and stir until thick. Mix the sugar with the milk and add to the flour mixture a little at a time whisking until smooth. Remove from heat. Mix the 3/4 cup cooking liquid with the chicken bouillon. Mix the cooking liquid into the sauce. Pour the sauce over the dumplings mixing well. Season with salt and pepper
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