This soup is great just as is but it allows for you to add meat and even veggies to it as well. Since I do not believe in foods in a can, I either make my own broth or use the broth from a box. I typically will get Swanson's 48 oz. chicken broth. But you can use what you want even if it is a veggie broth.

This is one of my favorite recipes because of how easy and fast it is made. You can even change the soup by changing the type of bread used for the dumplings.

Enjoy!

Butterball Soup


INGREDIENTS (Nutrition)
· 8 slices day-old bread
· 3 tablespoons butter, softened
· 1 egg
· 1/4 teaspoon salt
· 1/8 teaspoon ground white pepper
· 3 (14 ounce) cans chicken broth

DIRECTIONS
1. Remove crusts from day old bread and crumble stale slices into a medium bowl. Mix in the butter, egg, salt and pepper until dough forms. Knead until the dough can be formed into balls. Form balls 3/4 inch in diameter, the recipe should make about 30 balls.

2. Heat the chicken broth to boiling in a large saucepan or stockpot. Drop balls into the broth and simmer for 10 minutes, or until balls rise to the top. Sprinkle with parsley and serve immediately.