Butterball Soup Recipe

PrintEmail

Leave a comment

Login or register to save to recipe box.

Rate this Recipe:

Select ratingPoorOkayGoodGreatAwesome

No votes yet

Yield: Serves 6-8

• 3 eggs
• 1 tablespoon melted butter
• 22 saltine crackers, rolled fine
• 2 quarts chicken stock
• pinch of nutmeg

Beat the eggs well, then add the melted butter, saltines, and nutmeg. Mix all together and let stand 5 minutes. Then form mixture into little balls. Drop balls into hot chicken stock. Cook 5 minutes, or until puffed up. Garnish the soup with something green-finely chopped parsley, watercress, or chives.