Rice Dumpling Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice
- g butter
- g grated Parmesan
- egg yolk
- nutmeg
- salt
Instructions
- Cook the rice firm in milk; stir in butter, salt, then off the boil add Parmesan, yolk and nutmeg.
- Shape hazelnut-sized balls, fry, and serve in boiling broth as in No. 29; serves six.