Butterball Soup

• 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
• 1 tablespoon chopped fresh parsley

1. Remove crusts from day old bread and crumble stale slices into a medium bowl.
2. Mix in the butter, egg, salt and pepper until dough forms.
3. Knead until the dough can be formed into balls.
4. Form balls 3/4 inch in diameter, the recipe should make about 30 balls.
5. Heat the chicken broth to boiling in a large saucepan or stockpot.
6. Drop balls into the broth and simmer for 10 minutes, or until balls rise to the top.
7. Sprinkle with parsley and serve immediately.

bread, butter, egg, salt, ground white pepper, chicken broth, parsley

Taken from allrecipes.com/recipe/butterball-soup/ (may not work)