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. ---------------------------------------------------------------------------
Nutrition
Ingredients
