4 cups fine dry breadcrumbs
1/2 cup butter -- softened
1/2 cup cream
pinch allspice (optional) 4 eggs -- slightly beaten
Mix crumbs and butter until thoroughly combined. Add cream, allspice and eggs, mixing well. Refrigerate until chilled. Roll into balls about the size of walnuts. Drop into chicken and noodle soups during the last 15 or 20 minutes cooking time.
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