Egg Balls For Soup Recipes

ITALIAN EGG BALLS IN BROTH

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.

EGG BALLS FOR SOUP

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.

VEGAN MATZO BALL SOUP

Steps:

• Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
• Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
• When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
• Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.