Combine all ingredients together. Refrigerate for 45 min.
Use a small cookie scooper (1.5-2 tbsp max) to create uniform size.
With slightly oiled gloved hands form round balls.
10 cups salted water or preferably chicken broth.
Bring to rapid boil.
Drop them in very gently, balls will rise to top.
Lower to a medium flame cook for 20 minutes.
Remove with a skimmer and cool on in a shallow 9 inch pan.
Place in hot soup and serve.
Freeze balls once fully cooled.
Do not add frozen balls into hot soup.
Rather defrost at room temp and reward in a pan with a small amount of soup added to keep them from drying out.
Do not overheat they should be slightly warm and add to hot soup.