Ricotta balls in soup
Instructions
Put the ricotta in a bowl and knead dough with a wooden spoon until it becomes smooth and homogeneous.
Continuing to stir, add the beaten egg to part with saffron and a pinch of salt, then add the Parmesan, parsley and tomato paste.
With this compound, which should be quite substantial, make balls the size of a walnut and pass lightly in the flour.
Cook for 5-6 minutes, immersing them in plenty of boiling salted water.
Then raccoglietele with a perforated scoop and place them in a soup-tureen.
Pour over the boiling broth and bring to the table.
Sprinkle with plenty of Parmesan.
Ingredients and dosing for 4 persons
- 200 g of roman ricotta
- 1/2 teaspoon of saffron
- 1 egg
- 100 g of parmigiano
- 1 tablespoon of chopped parsley
- 1 tablespoon of tomato paste
- 1 tablespoon of flour
- 100 cl of broth
- Salt