German Butter Balls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 20, 2013
easy to do and make up xtra to freeze. Taste great with egg noodles and chichen broth.
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Cooking Level: Intermediate

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Reviewed: Oct. 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!!!
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Reviewed: Dec. 17, 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
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Reviewed: Oct. 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
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Reviewed: Jan. 4, 2007
soft bread crumbs work better for a recipe like this!
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Reviewed: Dec. 11, 2006
It's way too much liqid, they fall apart, very disappointed
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Reviewed: Nov. 4, 2006
I followed the recipe and when I put them into the liquid they fell apart and dissolved
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