Makes 6 - 8 servings.
- cup almonds
1/3 – cup
1/4 - teaspoon salt
2 – egg whites
2 – tablespoons vegetable oil
2 – quarts chicken stock
1/2 - teaspoons salt
1 – tablespoon parsley,
1/4 - teaspoon pepper
and chop the almonds.
- Mix almonds, breadcrumbs, salt, and beaten egg whites.
Reserve a little of the egg whites.
- With lightly floured fingers form
the mixture into marble-sized balls; roll in the remaining egg white.
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.
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 pepper.
Heat (on stove or in microwave) and pour into a thermos.
When you get to the picnic or tailgate site, just pour and enjoy.