Butter Balls For Chicken Broth Or Noodle Soup Recipes

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• 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.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• 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.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.

Steps:

• Noodles: Mix 1 whole egg, 3 egg whites and water. Add flour to make dough. Add salt. Roll thin & dry then cut thin. Put in hot water w/ chicken pieces or chicken boullion. Butter Balls: Mix bread crumbs, butter, cream and eggs. Shape into balls - chill and add to noodle soup. Can be frozen. Note: put 2 balls in boiling water if not together put in more eggs.

Steps:

• Marinade:.
• Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
• Soup:.
• Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
• Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
• Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
• Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.

Steps:

• Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
• Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
• Leave the soup to cool a little, then transfer to the fridge overnight.
• Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
• Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
• Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Steps:

• Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
• For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.

Steps:

• Preheat the oven to 400°F. Line a baking pan with aluminum foil and set aside. Finely chop 1 scallion and slice the other 2 into 1 inch bias. In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt and pepper. Add in the chicken, pork and bread crumbs and mix well. Form the mixture into ¾ inch meatballs and place on the prepared baking pan. Place in the oven and bake for about 8 to 10 min, or until lightly browned. Remove and set aside.
• In the meantime, in a Dutch oven, over high heat, bring the stock to a boil. Lower heat to low, add in the garlic powder, ground ginger, star anise and mushrooms and simmer gently for 10 to 15 min, or until the mushrooms are hydrated and tender. Remove the star anise. Add in the carrots, bok choy and meatballs and simmer until tender, about 10 minute.
• Cook the rice sticks according to package directions. Drain and evenly divide the noodles amoung 6 large bowls. Thinly slice the mushrooms then arrange the carrots, bok choy, mushrooms and meatballs on top of the noodles. Ladle in the broth, garnish with remaining scallions and serve.

Steps:

• Skin the chicken so it is not so fatty.
• Put chicken and broth in a big pot.
• Add anise, bay leaves, pepper and cinnamon stick.
• Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
• Add butter and simmer for about 1/2 hour.
• Remove the chicken and pull meat off carcass, place in a separate bowl.
• Skim off any remaining fat from broth.
• Cook your noodles in clean water and place in another separate bowl.
• To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.

Steps:

• Quarter the onion and separate the layers.
• Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
• When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
• Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
• After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!