Italian Egg Balls in Broth |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A quick light soup, delicious teamed with a sandwich for lunch or dinner. Ingredients:
4 eggs |
4 tablespoons grated romano cheese |
1 tablespoon chopped fresh parsley |
1/4 cup butter, softened |
6 cups chicken stock or 6 cups beef stock |
1 cup fine breadcrumbs |
salt and pepper |
Directions:
1. Beat eggs and blend with cheese, parsley and butter.
2. Add enough bread crumbs to hold ingredients together and season with salt and pepper.
3. Shape into balls about 3/4 in diameter, If sticky, very lightly dust hands with additional bread crumbs.
4. When mixture is used up, bring broth to a rolling boil and carefully drop in balls.
5. When they come to the surface, boil 5 minutes.
6. Serve hot with additional grated cheese.
7. The egg balls should be light and fluffy in texture.
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