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 boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Arts Press, 1936.
Your German Soup Balls is ready. Buon appetito!
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