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EGG BALLS FOR SOUP

(German) - (Pennsylvania Germans)







Mash the yolks of 2 hard-boiled eggs fine and smooth with a little
soft butter. Beat the white of 1 egg, and add with about 2
tablespoonfuls of flour, salt and pepper. Mix all together. Use 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. This quantity will make 12 small balls.







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