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. 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.
Easy
🥗 VegetarianIngredients
Everything you'll need to make this recipe
1
Leftover risotto
2
Eggs, beaten
3
Bread crumbs
4
Clear or brown broth
Instructions
Step-by-step guide to making this recipe
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.