Italian Egg Balls In Broth

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   ["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."]

* Per serving · 4 servings · Values may vary.

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