Ingredients

• 1 large whole chicken
• carrots, chopped
• onions, chopped
• 1 ½ pounds hamburger
• ½ cup onion
• 5 egg
• cracker crumbs
• ½ stick butter
• 1 cup water
• salt, to taste
• 1 cup flour

Method

Add chicken, carrots and onions (plus any seasonings you prefer) to a pot of boiling water. Cook until chicken is done. Remove chicken from broth, de-bone and cut it into bite sized pieces. Add cut chicken back to pot and discard bones.

Mix the hamburger, onion, and 1 egg together. Add cracker crumbs until mixture is slightly moist. Roll meatballs in flour and drop into the reserved chicken broth. Cook about one hour.

Bring water, butter and salt to a boil. Stir in flour all at once and cook to a soft ball. Cool a little and add remaining four eggs--one at a time. Beat with a wire whisk while adding eggs until smooth. With a teaspoon, drop the mixture into chicken broth. Simmer gently until done.

Notes

For cream puffs:
Drop onto a greased cookie sheet.
Bake @ 375º for 40 min.
Cool & fill with shipped cream or favorite pudding.

Categories

Soups