Best 4 Butterball Soup Recipes

In the realm of culinary delights, embark on a savory journey with Butterball Soup, a symphony of flavors that tantalizes the taste buds. This heartwarming dish, often gracing the tables of joyous gatherings, holds a special place in the hearts of food enthusiasts. With its rich, creamy broth and tender chunks of succulent turkey, Butterball Soup exudes a comforting aroma that fills the kitchen with an inviting warmth. Join us as we explore a collection of delectable Butterball Soup recipes, each offering a unique twist on this classic dish. From the simplicity of a basic Butterball Soup to the extravagance of a fully loaded version brimming with vegetables, herbs, and spices, our culinary adventure promises to satisfy every palate. Whether seeking a quick and easy weeknight meal or a showstopping centerpiece for a special occasion, our carefully curated recipes will guide you in crafting a truly memorable Butterball Soup experience. Let your taste buds rejoice as you delve into the depths of this culinary masterpiece, a testament to the versatility and sheer deliciousness of Butterball Soup.

Let's cook with our recipes!

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Butter Balls for Chicken Broth or Noodle Soup image

Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.

Provided by Montana Heart Song

Categories Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 loaf day old sliced white bread
1/2 cup margarine or 1/2 cup butter, melted
1/2 cup evaporated milk or 1/2 cup half-and-half cream
4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon allspice

Steps:

Toast the bread slices in a 400°F oven until brown on one side.
Flip over and toast on the other side. Cool.
Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
Do not be shy in squeezing to form the balls.
Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
Note: You can prepare ahead and freeze for use later. Do not keep over a month.

Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTER SOUP

Butter Soup image

My oma used to make this soup when they first came to Canada and had no money--it's been passed down to me, and it's a favourite of everyone I've made it for!

Provided by Sharon

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

8 cups water
6 potatoes, cubed
1 yellow onion
1 tablespoon butter
1 bay leaf
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
1 cup all-purpose flour
2 eggs
½ cup half-and-half cream

Steps:

Quarter the onion and separate the layers.
Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!

Nutrition Facts : Calories 472 calories, Carbohydrate 83.9 g, Cholesterol 111.8 mg, Fat 9.5 g, Fiber 8.4 g, Protein 14.1 g, SaturatedFat 4.9 g, Sodium 89.8 mg, Sugar 4 g

GERMAN BUTTERBALLS

German Butterballs image

Make and share this German Butterballs recipe from Food.com.

Provided by andypandy

Categories German

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups dry breadcrumbs
1/2 teaspoon ground allspice
2 large eggs
1/2 cup melted butter
1/2 cup half-and-half cream
salt and pepper

Steps:

Mix all together, and roll into walnut size balls.
Drop into a light boiling to a simmer chicken stock.
Always try one first.
If it breaks apart, add one more egg to bind.
Different breads and dryness makes this not always perfection.

Tips:

If you don't have a soup maker, you can use a large saucepan or stockpot. Just bring the ingredients to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour.
To make the soup creamier, add 1/2 cup of heavy cream or milk before serving.
If you like a little spice, add a pinch of cayenne pepper or paprika to the soup.
For a heartier soup, add 1 cup of cooked rice or pasta to the soup before serving.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Butterball soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey or chicken. This soup is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give butterball soup a try.