Meatballs For Soup

1 cup cooked veal or fowl meat minced
1/3 cup fine bread crumbs
4 hard-boiled egg yolks
1 Tbs milk
Salt and pepper to taste
1/2 tsp flour
2 beaten eggs

Take the meat and mix with a handful of fine bread crumbs and 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.

Your hands should be well floured, then form the mixture into little balls the size of a nutmeg.

Drop into the soup about twenty minutes before serving.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.