Butterballs

One of the biggest Mai family traditions, Great Grandmother Amelia’s recipe. Warm, buttery, bread balls served with noodle soup.

Ingredients
• 8 Cups Bread Crumbs (use real bread, not store bought crumbs and hamburger buns would work)
• 4 medium Eggs
• 3/4 Cup Butter
• 1/2 tsp. Salt
• 1 tsp. ground Allspice

Directions
1. Let your bread dry out a bit. Blend to a powdery fineness. Measure into a large bowl and add spices.
2. Melt butter in a pan to boiling. Set aside. When a froth has formed on the top, spoon it off.
3. Slowly add beaten eggs to butter with a wire whisk. Pour this mixture into the crumbs. Mix very well with hands- at least 5 minutes. Create a sample walnut sized ball.
4. Heat a small amount of water in the butter pan and drop the ball into it. If it holds together- you’ve succeeded. If too dry- add small amount of butter. If too soft and falls apart- add a very small amount of crumbs at a time.
5. Once you get the perfect texture- roll it all into balls and place them on a cookie sheet to freeze. (2 hours) Once frozen- place into sealed bags and save for a rainy day.
6. OR…cook them right away in your soup. The easiest soup to cook them in is Campbells or Lipton Chicken Noodle Soup Dry Soup Packets. Make one or two packs and add as many butterballs as you like.

Notes
I was spoiled enough to have both sets of my Grandma’s make this well.
Makes approx. 90 butterballs

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