Soup with Almond Balls
6 to 8 servings.
- 1/2 - cup almonds
- 1/3 - cup breadcrumbs
- 1/4 - teaspoon salt
- 2 - egg whites
- 2 - Tablespoons vegetable oil
- 2 - quart chicken stock
- 1/2 - teaspoon. salt
- 1 - Tablespoon parsley, minced
- 1/4 - teaspoon pepper
Blanch and chop the
almonds. Mix almonds, breadcrumbs, salt,
and beaten egg whites. Reserve a little of the egg
With lightly floured fingers
form the mixture into marble-sized balls; roll in the remaining
In a frying pan at moderate
heat, add the oil. Allow the oil to get hot and
drop the almond balls into the hot fat and quickly brown,
shaking the pan gently to prevent burning.
Drain on paper towels.
In a large saucepan at moderate
heat, add the chicken stock and heat. In tureen, put the almond balls,
and pour soup over them. Sprinkle with parsley and