2 eggs
1/4 c. milk
1 tbsp. instant minced onions
1 tsp. instant beef or chicken bouillon
1/2 tsp. salt
1/2 tsp. baking powder
1 tbsp. chopped parsley
Flour (enough to make thick)

Mix all ingredients thoroughly. Let set covered in refrigerator 1 hour or longer. Drop by teaspoonfuls in rapidly boiling water. Boil about 5 minutes, or until they float on top. Drain on paper towels. Fry in a equal mixture of butter and hot oil until light golden brown on both sides. Yield: 2 servings.