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AUNT ELIZABETH'S BUTTERBALL SOUP Recipe

   
 

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     AUNT ELIZABETH'S BUTTERBALL SOUP

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
24 day old hamburger buns
1 c eggs
1 c melted butter
1/2 tsp salt
1 to 3 T allspice (depending on individual taste)
 

Instructions
Crumble buns very fine, by hand or by food processor. Beat eggs, Add butter, salt and allspice. Add 1/4 cup cream. Knead until firm and evenly brown in color. Mixture should be very smooth. Food processor may be used for this as well. Form into walnut-sized balls. Chill until ready to add soup. For Soup- Cook one chicken until tender; strain. Remove bones. Add 1/2 nice OR 1 cup thin noodles. Add butterballs and cook about 20 minutes. Butterballs will rise to the top when done. Note- This is a family favorite at Thanksgiving dinner. Makes 80 balls.


Originally Submitted
11/18/2015





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