Egg Balls for Soup

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

• Ready In: 8 mins
• 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.