Italian Egg Balls in Broth

• eggs↗4
• grated romano cheese4 tablespoons
• chopped fresh parsley1 tablespoon
• butter↗1⁄4 cup

  softened

• chicken stock or 6 cups beef stock↗6 cups
• fine breadcrumbs↗1 cup
• salt and pepper

Step-by-step instructions

1. 1

   Beat eggs and blend with cheese, parsley and butter.

2. 2

   Add enough bread crumbs to hold ingredients together and season with salt and pepper.

3. 3

   Shape into balls about 3/4" in diameter, If sticky, very lightly dust hands with additional bread crumbs.

4. 4

   When mixture is used up, bring broth to a rolling boil and carefully drop in balls.

5. 5

   When they come to the surface, boil 5 minutes.

6. 6

   Serve hot with additional grated cheese.

7. 7

   The egg balls should be light and fluffy in texture.