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Print this Recipe    Egg Balls Broth

Egg Balls in Broth

4 eggs
dash of black pepper
4 Tbsp. grated parmesan cheese
1/2 tsp. salt
2 tsp. finely cut fresh parsley
1 cup bread crumbs
4 Tbsp. (1/2 stick) softened butter
6 cup chicken soup or broth

Beat eggs, mix with grated cheese, parsley, softened butter, pepper
and salt. Add enough crumbs to hold mixture together. Using spoon
and fingers, shape into balls about 3/4 inch thick. If too sticky
to handle, dip fingers in extra crumbs. Drop balls a few at a time
into boiling broth. When they come to the surface, let broth boil
5 minutes longer. Ladle broth into warm cups, spoon a few balls
into each serving. Top with more cheese. Serves six.

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