Directions: 1. Blunch and chop the almonds, or process. Toast lightly. Mix almonds, breadcrumbs, salt and beaten egg whites. Reserve a little of the egg whites. With lightly floured fingers form the mixture into marble-sized balls, roll in the remaining egg white.
2. In a frying pan heat the oil over moderate heat. Drop the almond balls into the hot fat and quickly brown, shaking the pan gently to prevent burning. Drain on paper towels.
3. Heat the chicken stock. Put the almond balls into tureen, and pour soup over them. Sprinkle with parsley.