Clear Chicken Soup w/ Crackerball Dumplings
Serves 4
Ingredients
1 large egg
2 TB melted butter
6 TB fine saltine cracker crumbs (about 17 crackers)
1 TB milk
1 tsp fresh finely minced parsley
1⁄2 tsp finely minced onion
1⁄4 tsp celery salt
1⁄8 tsp black pepper
4 cups chicken broth
minced fresh thyme (optional), for garnish
Directions
In a small bowl beat the egg, then stir in the melted butter. Add all remaining ingredients, except the broth and thyme (if using) and mix well, then shape into walnut size round balls and allow to stand 30 minutes to swell a bit.
Meanwhile, bring the broth to a simmer in a medium saucepan.
When ready, drop the dumplings into the simmering chicken soup broth and cook, covered, for ten minutes (don't lift the lid!).
Serve about 1 cup of broth and three crackerball dumplings per person.
Recipe courtesy of Cooking From Quilt Country by Marcia Adams
Serves 4
Ingredients
1 large egg
2 TB melted butter
6 TB fine saltine cracker crumbs (about 17 crackers)
1 TB milk
1 tsp fresh finely minced parsley
1⁄2 tsp finely minced onion
1⁄4 tsp celery salt
1⁄8 tsp black pepper
4 cups chicken broth
minced fresh thyme (optional), for garnish
Directions
In a small bowl beat the egg, then stir in the melted butter. Add all remaining ingredients, except the broth and thyme (if using) and mix well, then shape into walnut size round balls and allow to stand 30 minutes to swell a bit.
Meanwhile, bring the broth to a simmer in a medium saucepan.
When ready, drop the dumplings into the simmering chicken soup broth and cook, covered, for ten minutes (don't lift the lid!).
Serve about 1 cup of broth and three crackerball dumplings per person.
Recipe courtesy of Cooking From Quilt Country by Marcia Adams