Take good soup stock and strain it. When it boils add cracker balls, made like this:

To one pint of cracker crumbs add a pinch of salt and pepper, one teaspoonful parsley, cut fine, one teaspoonful baking powder, mixed with the crumbs, one small dessert spoon of butter, one egg; stir all together; make into balls size of a marble; place on platter to dry for about two hours; when ready to serve your soup put them into the stock; boil five minutes.

Submitted by: Mrs. Eckhart