Rice Balls for Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Instead of crackers in your soup, try these. A nice way to use some leftover cooked rice.
1 cup cooked rice
1 tablespoon unbleached all purpose flour
1 teaspoon unsalted butter, softened
1 egg
1/4 teaspoon sea salt
freshly ground pepper
Using your food processor with the steel chopping blade in place, whirl up the rice and then add remaining ingredients. Shape into balls and drop in boiling broth or water to cook for 2-3 minutes. Great served in vegetable soup.
Recipe created 2007-05-25.
