Egg Balls for Soup

Submitted by Molly53

"Lovely, marble-sized dumplings from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 8mins
• Ingredients: 7
• Serves: 2-4

ingredients

• 3 eggs, hard cooked (yolks only, reserve whites for another use)
• 1 egg, uncooked
• 1 tablespoon flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• parsley
• milk

directions

1. Mash yolks of hard cooked eggs; mix with uncooked egg, flour, seasonings and enough milk to shape easily.
2. Form into small balls and boil in water for 2 or 3 minutes.
3. Add to soup of choice.