Ricotta meatballs in soup
Instructions
Mix the ricotta with the eggs, the bread crumbs soaked and well squeezed, pecorino cheese, a pinch of salt and a macinatina of black pepper.
Do with the mixture of tiny meatballs that gradually arranged in a tray.
Dust with flour and place them in the refrigerator.
Just grease free broth ready and pour it in a pot on the fire.
When switch on the table, place the ricotta meatballs in hot broth and turn off the heat.
Serve in individual bowls, earthenware by measuring five to six meatballs per person
Ingredients and dosing for 4 persons
- 100 g of sheep's ricotta
- 2 eggs
- 50 g of breadcrumbs
- 1 tablespoon of grated pecorino cheese
- Minced 1 of black pepper
- 1 pinch of salt
- Mixed meat broth (chicken, veal)
- 1 tablespoon of flour