Italian Egg Balls In Broth - cooking recipe

Ingredients

4 eggs
4 tablespoons grated romano cheese
1 tablespoon chopped fresh parsley
1/4 cup butter, softened
6 cups chicken stock or 6 cups beef stock
1 cup fine breadcrumbs
salt and pepper

Preparation

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.