Cookbook:Soup with Supplì

| 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.

Ingredients

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

Procedure

 * 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.