Soup with Supplì

| Soups | Cuisine of Italy

Category: Rice

Ingredients

• Leftover risotto
• Eggs, beaten
• Bread crumbs
• Clear or brown broth

Instructions

1. Shape the leftover risotto into little balls the size of nuts.
2. Dip the balls into beaten egg, then roll them in bread crumbs.
3. Fry the breaded risotto balls in butter, then drain them from the grease.
4. Serve the risotto balls in hot broth.

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