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MEAT BALLS FOR SOUP
MEAT BALLS FOR SOUP
One cupful of cooked veal or fowl meat, minced; mix with this a handful of fine bread crumbs, the yolks of four
hard-boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a half teaspoon
of flour, and bind all together with two beaten eggs; the hands to be well floured, and the mixture to be made into
little balls the size of a nutmeg; drop into the soup about twenty minutes before serving.
Enjoy the MEAT BALLS FOR SOUP!
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