Almond Balls for Soup

Serves: 6-8


2 eggs, separated
1/4 pound ground almonds
1/4 teaspoon salt
1 teaspoon grated lemon rind
1 can Manischewitz® Chicken Broth


Beat egg yolks and add almonds, salt and lemon rind. Mix well. Fold in stiffly beaten egg whites. Heat oil 1 inch deep in a skillet. Drop batter in from teaspoon. Fry until golden brown. Drain on absorbent paper. Add to hot chicken broth.

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