Egg Balls for Soup

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READY IN: 8mins
Recipe by mollypaul

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

Ingredients Nutrition


  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.

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