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Egg-Balls for Soup - recipe

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Egg-Balls for Soup

Boil 3 eggs seven minutes, and mash the yolks with one raw egg, a tablespoonful of flour and a little milk

Season with pepper, salt, and parsley or summer savory

Make into balls and boil two or three minutes, and put in the soup just before serving

Excellent for both pea and bean soup

This recipe was originally published in 1889.

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