German Butter Balls

Rating: 2.78 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

Similar to matzo balls or dumplings, used in soups.

By ~TxCin~ILove2Ck

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces.

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  • Cook by dropping into a boiling soup or broth. Simmer until they float to the top.

Nutrition Facts

Per Serving:
650 calories; protein 15.5g; carbohydrates 61.6g; fat 38.1g; cholesterol 156mg; sodium 1298.4mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Donna Ehrhardt Mann
Rating: 4 stars
10/29/2011
This recipe was taught to me by my German/Russian Grandmother. The recipe is fairly accurate but for those who are having difficulty with balls falling apart...you need to add another egg to the batch. Always do a test by droping one or two balls into boiling water before finishing the batch. If the ball floats and does not break apart...take it out and break it with a fork. If it tastes too gummy...add more crumbs to the mixture. If it breaks...add another egg. That's what Grandma taught us!! Also use very thin spaghetti or fermacelli noodles for best results in replicating original egg noodles for the soup. Chicken stock works great! And season with a dash of Allspice when serving. Enjoy!!! Read More
Helpful
(9)

Most helpful critical review

Madeleine Seese
Rating: 1 stars
11/04/2006
I followed the recipe and when I put them into the liquid they fell apart and dissolved Read More
Helpful
(20)
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Madeleine Seese
Rating: 1 stars
11/04/2006
I followed the recipe and when I put them into the liquid they fell apart and dissolved Read More
Helpful
(20)
M. Laubhan
Rating: 3 stars
10/17/2007
Use White Bread Cut off all the Crust. Put into a brown paper bag and let the bread dry out. Then start your process Read More
Helpful
(9)
Donna Ehrhardt Mann
Rating: 4 stars
10/29/2011
This recipe was taught to me by my German/Russian Grandmother. The recipe is fairly accurate but for those who are having difficulty with balls falling apart...you need to add another egg to the batch. Always do a test by droping one or two balls into boiling water before finishing the batch. If the ball floats and does not break apart...take it out and break it with a fork. If it tastes too gummy...add more crumbs to the mixture. If it breaks...add another egg. That's what Grandma taught us!! Also use very thin spaghetti or fermacelli noodles for best results in replicating original egg noodles for the soup. Chicken stock works great! And season with a dash of Allspice when serving. Enjoy!!! Read More
Helpful
(9)
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Ethel
Rating: 1 stars
12/11/2006
It's way too much liqid they fall apart very disappointed Read More
Helpful
(7)
J Muth
Rating: 3 stars
01/04/2007
soft bread crumbs work better for a recipe like this! Read More
Helpful
(7)
Texashusker
Rating: 2 stars
12/21/2010
Complaints here about the butterballs falling apart I use the following recipe and it works perfect every time. Make sure the bread crumbs are very dry and finely ground. 12 Cups of dried bread crumbs. 2 Cups of melted butter 2 Cups of sweet cream 8 Eggs - (Add more if the mix is too dry after fully mixed) 2 Tsp Salt 4 Tsp Allspice Read More
Helpful
(6)
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Candi Nuss
Rating: 5 stars
01/20/2013
easy to do and make up xtra to freeze. Taste great with egg noodles and chichen broth. Read More
Helpful
(2)
Lu Ann
Rating: 3 stars
10/09/2016
This recipes is different from the one I use it calls for 6 1/2 cups of bread crumbs (dry) not toasted do not use the brown ends it makes the balls bitter and make sure the crumbs are very fine it makes them better and the butter should be sweet cream butter (real butter) and mine calls for heavy sweet cream not milk and is heated just to scalding and then pour over crumbs with butter I put the dry ingredients in first then the wet and mine calls for at least 6 eggs and remember that the eggs today are smaller than when this recipes was first made so I started using extra large and I freeze mine on a sheet pan then take out what I need it makes about 70 balls and you can but them in the soup frozen it doesn't hurt them at all and the noodles should be fine not thick think of campbell noodles I use a mexican noodle and it turn out perfect I like my recipes better I don't have trouble with them make them every Christmas Read More
Renate
Rating: 3 stars
11/19/2016
I was in search of a good "Butter Glacé" recipe this one is close but the amount of butter will cause the balls to fall apart. (I halved it) and I used half-and half cream instead of milk and added pepper too. Read More
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