Butterball Soup


3 eggs
1 tablespoon melted butter
22 saltine crackers, rolled fine
2 quarts chicken stock
pinch of nutmeg


Beat the eggs well, then add the melted butter, saltines, and nutmeg. Mix all together and let stand 5 minutes. Then form mixture into little balls. Drop balls into hot chicken stock. Cook 5 minutes, or until puffed up. Garnish the soup with something green-finely chopped parsley, watercress, or chives.


Serves 6-8

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