almond balls for soup

Categories
Nuts/grains
Side dish
Yield
1 servings
MeasureIngredient
1 each Egg, seperated
¼ cup Almonds, chopped
¼ teaspoon Lemon rind, grated
  Salt

Beat egg yolk until light; add almonds, lemon rind and salt. Whip egg white until stiff. Fold into mixture. Drop from teaspoon into boiling fat and deep fry until brown. Drain on brown paper. Add to soup just before serving.

Source: The Great Hadassah Cookbook - Various Authors ISBN 0-517-493519 Formatted for Meal-Master: Grant Ames 09/95 Submitted By GRANT AMES On 09-05-95

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