Cookbook:Soup with Supplì
Soup with Supplì - This recipe is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are actually a little bigger than eggs.
If you have some good risotto left, you can use it up by making it into little balls the size of nuts. Egg and bread crumb and fry them in butter; dry them and put them into a soup tureen with hot soup. The soup may be either clear or brown.
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.