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German Butterball Soup Recipe

German Butterball Soup is a recipe that Russian German immigrants introduced to the Great Plains. The butterballs are made with stale bread and butter and are seasoned with allspice. They are usually simmered in a clear chicken stock, but for this soup recipe, I added chicken and mixed vegetables. For a more traditional butterball soup, just omit the chicken and vegetables.

Prep: 15 minutes | Cook: 30 minutes | Servings: 6-8

Butterball Soup


  • 8 slices of stale dry bread
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 large egg
  • 3 tablespoons butter, room temperature
  • 6 cups chicken broth
  • 1 cup of cooked chicken, cubed or shredded
  • 1 bag of frozen mixed vegetables


  1. Remove crusts and crumble bread into a medium sized bowl. Knead in allspice, salt, egg and butter. Keep kneading until mixture is smooth. Form into walnut-sized balls. Place covered in refrigerator while preparing soup.
  2. Heat the chicken broth in a stockpot. Add chicken and mixed vegetables and simmer for 10 minutes. Drop butter balls into soup and simmer until balls rise to the top of soup – about 10 minutes.

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