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Butterball Soup

by

Yield: Serves 6-8

Ingredients:

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

Instructions:

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.
Updated Friday, August 17th, 2007
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