Grandma Staehle'S Butterklose Chicken Soup

• 1 stewing chicken
• 1/4 c. rice
• 1 onion
• 1/4 tsp. allspice
• 1 loaf white bakery bread
• 1/4 lb. butter
• 3 eggs
• salt to taste

1. Cook chicken slowly for a tender and tasty chicken, but if using a plump fryer, add 3 to 4 bouillon cubes for added flavor. Lay bread out until dry, pulling apart in small pieces, not crumbs.
2. Bread should be fresh, not stale.
3. Melt butter, pour on bread and mix.
4. Add allspice and mix.
5. Add eggs and mix.
6. Knead lightly; press into shape, forming a ball about 3/4 inch in diameter, against palm of hand.
7. Remove chicken from broth.
8. Drop butterklose into soup at rolling boil; allow butterklose to rise. Continue cooking for approximately 1/2 to 3/4 hour, testing klose intermittently until done.

chicken, rice, onion, allspice, white bakery bread, butter, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051151 (may not work)