Instructions: Cream the butter, add egg yolks, salt, parsley, and nutmeg and mix well.

Add the crumbs and beaten egg whites. With hands dipped in flour, roll dough into little balls the size of a walnut. Cook slowly, uncovered, in beef broth for 10 minutes. May also be cooked in pea or rice soup. and served in the Amana Villages for over a century. Compiled by The Ladies

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.