Bread ball soup? I know it sounds strange...

A while back, a friend gave me a recipe that he calls "Bread Ball Soup" that he thinks is Polish. He says it is delicious and I would like to try it. I am wondering, though, what the real name is for the recipe so that I can check for variations. Has anyone heard of this? Thanks!

lol no i havent but it sounds gross lol

What??! this soup is turned out in some of the finest restaurants in the world!

lol oh i see i just thought it sounded gross its not very appealing well the name anyways

I know that this is not the correct name. I am trying to find out what it is really called so that I can look up recipes for it.

Could it be possible that you are talking about Jewish Matzo Ball soup? ( Jewish Penicillin )

It’s called “Zupa chlebowa” in some parts of Poland it’s also known as “Wodzionka”

If that’s what you had in mind.

Thats a great idea for soup, no cleaning up after :)

Did you mean Bread Bowl Soup, not Bread Ball Soup? Like this: 123rf.com/photo_488708.html

Sometimes I make a turkey soup in a bread bowl, but it's not a Polish recipe...

I think it "bread ball" and not "bread bowl". I seem to remember that it might be called something like Bobalky (??) but I am not sure.

Zupa chlebowa or Wodzionka

You do mean a soup made from a couple of days old bread at least I hope you do, not just any soup served in hollowed out bread. I don’t know the origins of this dish but it seems to be in most of European cuisine. It’s a peasant food perhaps that’s why it’s so common throughout Europe. For example Spaniards add tomatoes to their version, Italians cheese, Hungarians add paprika,Germans add onion (at least the ones in Silesia) and Poles add carraway seeds. The fancy presentation is a recent thing.

Basic Recipe is as follow (if you like you can add some vegetables like onions, celery, carrot etc. but if you do then cook them together in broth until they are done. )

Vegetable beef or chicken broth
Chopped parsley

Bread Ball Mixture:
Some Old Bread (preferably rye bread)
3 cloves of garlic
1 tb spoon of (smalec) or olive oil,
1 tb spoon of butter
Handful of carraway seeds
Salt and pepper to taste

Make bread crumbs out of Old bread and lightly toast it on skillet in (smalec) or olive oil. (Be careful not to overdo it). When they are slightly dry and very light brown color add 2 cloves of finely chopped garlic, handful of caraway seeds and toast it for couple more minutes. When finished add this to preheated chicken, vegetable or beef broth, throw in chopped parsley and cook it over low heat for 20 minutes stirring it from time to time. Then add 1 more clove of finely chopped garlic (or more if you like) salt and freshly ground pepper to taste, and finely add 1 table spoon of butter just before serving. Serve steaming Hot.

(If you feel like there’s too much garlic just add more parsley to kill the taste of garlic, if it’s too thick for you just add some water but it supposed to be thick)

If you want to be fancy than you can puree it so it’s nice and even consistency and serve it in hollowed out bread and garnish with parsley. Like in a picture above.

Thank you so much for the recipe. It is something I am really looking forward to trying. My friend, who first told me about it, says that it is one of his favorite dishes.

The Germans make a beef broth from just a round bone with marrow and use bread dumplings. I had some when in Germany and it was very tasty. I do not know if the Poles have a similar one.