Rice Ball Soup (Tuscan-Style Rice Ball Soup)

Name: Rice Ball Soup
Yield: 6
Ingredients: 1 1/2 liters of broth; One tablespoon of butter or margarine; One egg yolk; One rounded tablespoon of all-purpose flour; Two well-filled tablespoons of grated cheese; 1/2 liter of milk; One cup of washed rice; Ground nutmeg; Olive oil; Salt

1
1 1/2 liters of broth
2
One tablespoon of butter or margarine
3
One egg yolk
4
One rounded tablespoon of all-purpose flour
5
Two well-filled tablespoons of grated cheese
6
1/2 liter of milk
7
One cup of washed rice
8
Ground nutmeg
9
Olive oil
10
Salt

Ingredients

1
1 1/2 liters of broth
2
One tablespoon of butter or margarine
3
One egg yolk
4
One rounded tablespoon of all-purpose flour
5
Two well-filled tablespoons of grated cheese
6
1/2 liter of milk
7
One cup of washed rice
8
Ground nutmeg
9
Olive oil
10
Salt

Directions

1
Bring the milk to a boil in a large pot
2
As soon as it's boiling, add the washed rice and let it cook until it absorbs most of the liquid over low heat
3
Add the butter or margarine, nutmeg, and salt
4
Remove from heat and let it cool
5
Add the egg yolk and grated cheese
6
Mix well and, with a small spoon, remove small portions of the mixture, roll them in flour, shape into balls, and fry them in plenty of olive oil
7
When golden brown, remove with a skimmer and place on paper towels to drain excess grease
8
Immediately after, place the rice balls in a soup bowl and pour hot beef broth over them
9
Sprinkle with grated cheese and serve immediately
10
Serves six