Egg balls for soup
12 sm. balls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Yolks from hard-boiled eggs | |
| Dab of butter; softened | ||
| 1 | Egg white; raw | |
| 2 | tablespoons | Flour |
| Salt and pepper to taste | ||
Directions
Mash the yolks of two hard-boiled eggs fine and smooth with just a touch of soft butter. Beat the white of 1 egg and add to the yolks with the flour, salt, and pepper. Mix all together, adding if necessary a little flour to mold the mixture into balls the size of quite small marbles. Do not make too stiff. Drop these into hot broth or soup and cook about five minutes.
From "Cooking with the Pennsyvania Dutch", A. Monroe Aurand, Jr.
(ed.), 1946
Submitted By DAVE SACERDOTE On 10-20-95