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.
Source and licence
"Soup with Supplì" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Soup_with_Suppl%C3%AC, revision 4518527), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Soup_with_Suppl%C3%AC&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518527
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Leftover risotto
- Eggs, beaten
- Bread crumbs
- Clear or brown broth
Method
- 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.