Butter Balls Chicken Soup

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Butter Balls Chicken Soup

3 lbs chicken

1/2 cup chopped celery leaves

1 bay leaf

10 peppercorns

1 tsp salt

5 cups hot water

1 cup diced celery

2 Tbs chopped fresh parsley

2 Tbs butter

2 eggs

5 to 6 Tbs flour

1/4 tsp salt

Cut chicken into portions, place in a saucepan with

celery leaves, bay leaf, peppercorns, the one teaspoon

salt and the water. Bring to a boil, cover and simmer

over low heat for about one hour, or until chicken is

tender. Strain, then return broth to saucepan. Cut

chicken into small pieces, add to broth with celery and parsley, then simmer.

To make the butter balls, cream butter, add eggs and

beat. Gradually add flour and the 1/4 tsp salt. Beat hard

until whole is like a very soft batter. Drop by 1/4 or

1/2 teaspoonfuls into broth, cover and let stand 5

minutes over low heat.

Notes: The butter balls, very tiny dumplings, are called

rivels in the West and dropsley in Ontario. This

combination makes a perfect light supper. I sometimes

replace the chicken soup in this recipe with a can of

consomme and an equal amount of water.

 

The coward believes he will live forever If he holds back in the battle, But in old age he shall have no peaceThough spears have spared his limbs Stanza 16 of the Havamal (the Sayings of Har) from the Poetic Edda

 

 

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