NO PHOTO
Italy / Soup
Wikibooks
Soup with Supplì
Soup with supplì is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are a little bigger than eggs.
Ingredients
ScaleNo serving count in the source — scale by factor
- risotto, leftover
- eggs, beaten
- bread crumbs
- clear or brown broth, clear or brown
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Shape the leftover risotto into little balls the size of nuts.
Dip the balls into beaten egg, then roll them in bread crumbs.
Fry the breaded risotto balls in butter, then drain them from the grease.
Serve the risotto balls in hot broth.
