Butter Balls for Chicken Broth or Noodle Soup

Ingredients

Directions

1. 1

   Toast the bread slices in a 400* oven until brown on one side.

2. 2

   Flip over and toast on the other side. Cool.

3. 3

   Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.

4. 4

   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.

5. 5

   Take a large slotted spoon and lower 3 or 4 balls into the boiling or simming liquid at a time. Cook 5 to 7 minutes. Serve immediately.

6. 6

   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.

7. 7

   Do not be shy in squeezing to form the balls.

8. 8

   Extras to add if desired: A little dried parsley flakes, a very small square of.

9. 9

   cheese in the center.

10. 10

    Note: You can prepare ahead and freeze for use later. Do not keep over a month.