Egg Balls for Soup
Yield
4 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
egg yolks
|
*
|
| ½ | tablespoon |
all-purpose flour
wheat |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
egg yolks
|
*
|
| 7.5 | ml |
all-purpose flour
wheat |
|
| 5 | ml |
salt
|
|
Directions
Take the yokes of 6 hard-boiled eggs and half a tablespoonfull of wheat flour, rub them smooth with the yokes of two raw eggs and aa teaspoon of salt; mix all well together; make it into balls, and drop them into the boiling soup a few minutes before taking it up.
