Clear Chicken Soup With Crackerball Dumplings

"I found this recipe on the Internet, but I can't remember where. I'd seen a reference to Amish Crackerball Soup in something I read, but it didn't have a recipe. I searched and found this. Haven't made it yet, but I thought it sounded good."
 
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Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

  • 1 egg
  • 2 tablespoons butter, melted (1/4 stick)
  • 6 tablespoons fine soda cracker crumbs
  • 1 tablespoon milk
  • 1 teaspoon finely minced fresh parsley
  • 12 teaspoon finely minced onion
  • 14 teaspoon celery salt
  • 1 dash black pepper
  • 2 quarts clear chicken stock (homemade is best)
  • thyme, to taste
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directions

  • In a small bowl, beat egg lightly. Stir in the melted butter.
  • Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
  • Allow to stand 30 minutes to swell.
  • Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
  • Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
  • Sprinkle thyme over the top of the soup.

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