This dish takes us back in time.
My mother often prepared it during the fall or winter when it was cold.
The preparation is really immediate and requires very few ingredients, let’s discover them together!
For the Balls:
- 2 cups of cow’s ricotta cheese
- 2 cups of breadcrumbs
- 1 egg yolk
- 1/3 cup of grated Pecorino Romano Cheese
- salt, pepper and parsley to taste
For the Broth
- 6 cups of water
- extra virgin olive oil to taste
- salt and parsley to taste
- bouillon cube to taste
Blend the breadcrumbs.
Add it to the well-dried ricotta cheese (if the ricotta is too wet, the dough will require more bread) and add all the other ingredients.
The dough will be very soft, but don’t worry because it will solidify during cooking, also thanks to the help of the yolk.
If the mixture is too soft to form balls, just add more bread.
Form the balls and place them on a plate.
Lastly, dip the meatballs in the vegetable broth and cook for about 20 minutes, stirring as little as possible to prevent the balls from falling apart.
Finally, serve them piping hot!
Note: Keep in mind that the balls will take up a lot of space, so take care to choose a suitable pot.
How to Make BREAD & RICOTTA BALLS IN BROTH