Cookbook:Soup with Supplì

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Soup with Supplì
CategorySoup recipes

Cookbook | Ingredients | Recipes | Soups | Cuisine of Italy

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.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.