German Soup-balls
Ingredients
Directions
Make the balls
Mix the butter and cracker crumbs together until firm.
Form the mixture into a round ball.
Serve
Drop the ball into the soup shortly before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Butter
- Adds fat and richness, and helps the crumbs bind into a firm ball.
- Cracker crumbs
- Form the body of the ball and absorb liquid from the soup, giving it a dumpling-like texture.
The step that matters
Drop the ball into the soup shortly before serving. Soaking too long in hot soup lets the crumbs absorb too much liquid and fall apart, so the ball turns soft and mushy instead of holding its shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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