German Butter Balls Recipes

GRANDMA'S GERMAN BUTTER BALLS

Steps:

• Cover a large dining table or several card tables with clean cloths. Cut the bread into 1 inch cubes. Spread them out so that there is no overlapping. Let dry 2-3 days. Process dried cubes in a food processor until moderately fine. ( I have tried using pre-made crumbs....they just aren't as good.) Pour into huge mixing bowl. Mine is about 18 inches across.
• Make a well in the center of the crumbs. Melt the butter in a large sauce pan, making sure it doesn't brown. Pour all into the well of crumbs. Mix well with a long wooden spoon. Make a well again. A dozen at a time, add the eggs, mixing them in after each dozen. Last, using very clean hands, squish the mixture thoroughly with your hands, feeling for dry spots until the whole mass is well mixed and moist.
• Cover 3 jelly roll or similar big, shallow pans with wax paper. I use 2 jelly roll and a very large pizza pan. Roll the mixture into 1inch balls, about the size of a walnut shell or a large gumball. Don't let them get too big. Place very close together on the pans. Sit somewhere comfy and put the pans all around you. This takes at least an hour, less if you have help. When finished filling the pans, cover with plastic wrap and freeze on a flat area in a big freezer. When frozen, break apart, put into quart zipper storage bags, and keep frozen. You should have about 340 balls, depending on consistency of size.
• To use, 15 minutes before eating, drop several butter balls into gently boiling chicken noodle soup. Cook 10-15 minutes until they are white and fluffy. Serve 3 or 4 to a bowl. These are high fat, high calorie, so be cautious if you are trying to lose weight.

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.

CRACKER BALL OR BUTTERBALL DUMPLINGS

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.

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.