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German Soup Balls

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      Title: GERMAN SOUP BALLS
 Categories: Penndutch, Soups, German
      Yield: 1 Servings
 
      3 lb Soup meat
      2 qt Water
      4 ea Egg
      1 c  Flour
      2 tb Butter
    1/2 ts Salt
    1/2 c  Milk
 
  Add the water to the soup meat, season to taste and cook slowly for
  several hours. A half hour before serving time, make soup balls as
  follows: combine the salt and flour and work in the butter. Beat the
  eggs and add to flour. Stir in the milk, using only enough to make
  batter thin enough to drop by spoon. Drop by spoonfuls into the
  boiling hot broth and cook for 10 minutes. Serve in hot soup at once.
  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
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