Egg Balls For Soup Recipes
ITALIAN EGG BALLS IN BROTH
Make and share this Italian Egg Balls in Broth recipe from Food.com.
Provided by axxo3846
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and blend with cheese, parsley and butter.
- Add enough bread crumbs to hold ingredients together and season with salt and pepper.
- Shape into balls about 3/4" in diameter, If sticky, very lightly dust hands with additional bread crumbs.
- When mixture is used up, bring broth to a rolling boil and carefully drop in balls.
- When they come to the surface, boil 5 minutes.
- Serve hot with additional grated cheese.
- The egg balls should be light and fluffy in texture.
Nutrition Facts : Calories 286.9, Fat 15.6, SaturatedFat 7.5, Cholesterol 155.2, Sodium 632.8, Carbohydrate 21.8, Fiber 0.8, Sugar 5.1, Protein 13.9
EGG BALLS FOR SOUP
Lovely, marble-sized dumplings from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pennsylvania Dutch
Time 8m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mash yolks of hard cooked eggs; mix with uncooked egg, flour, seasonings and enough milk to shape easily.
- Form into small balls and boil in water for 2 or 3 minutes.
- Add to soup of choice.
Nutrition Facts : Calories 161.6, Fat 10, SaturatedFat 3.1, Cholesterol 423, Sodium 430.8, Carbohydrate 3.8, Fiber 0.1, Sugar 0.8, Protein 13
MATZO BALL SOUP
This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.
Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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