Tapioca Soup with Prosciutto Bites

Name: Tapioca Soup with Prosciutto Bites
Yield: 6
Ingredients: 7 cups of beef broth; 6 tablespoons of tapioca; 2/3 cup of cooked and crumbled prosciutto; 1 egg, beaten; 1 tablespoon of puff pastry flour; 3 tablespoons of olive oil

1
7 cups of beef broth
2
6 tablespoons of tapioca
3
2/3 cup of cooked and crumbled prosciutto
4
1 egg, beaten
5
1 tablespoon of puff pastry flour
6
3 tablespoons of olive oil

Ingredients

1
7 cups of beef broth
2
6 tablespoons of tapioca
3
2/3 cup of cooked and crumbled prosciutto
4
1 egg, beaten
5
1 tablespoon of puff pastry flour
6
3 tablespoons of olive oil

Directions

1
Let the broth come to a boil, then add the tapioca and cook for about 30 minutes, until the tapioca is soft and translucent
2
Mix the crumbled prosciutto with the beaten egg and puff pastry flour
3
Shape small balls, about the size of an apricot
4
Fry in hot olive oil
5
Add to the warm soup and serve
6
Serve 6 portions.