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Chicken with Cracker Balls Soup

Chicken soup--the wonderful cure-all, comfort food.  Nothing warms up a body better than a hot bowl of chicken soup.   This variation includes cracker ball dumplings--traditionally made with matzo.  All the ingrediates were purchased at my favorite local food market--Aldi's on Hwy 218.


1/2 cup vegetable oil

3-4 boneless chicken breasts

2 large onions chopped

2 carrots sliced into thin disks

2 stalks celery chopped

6 Chicken Bouillon cubes

2 tablespoons garlic powder

2 bay leaves

6 cups water

2 cups crushed/powdered saltine crackers

2 eggs beaten.

Salt and Pepper to taste.

Cut chicken breasts into cubes.  Heat vegetable oil in large pot.  Brown chicken. Add onions, celery, and carrots.  Cook until onions are translucent.  Add bouillon cubes, garlic powder, bay leaves, and water.  Bring water to boil and then lower heat.  Cover and simmer for 2 hours.  While soup is simmering, mix in a bowl powdered saltine crackers with eggs and a little broth, forming a very thick paste.  Place in the refrigerator to rest for at least 15 minutes.  After the soup has been simmering for 2 hours, take out the cracker ball mixture, form 1-2" balls using a spoon and your hands, and drop them in the soup.  Let the balls cook for about 10 minutes.  Salt and Pepper to Taste.


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