Eggs – Cheese – Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g white bread, stale
- 0.5 ½ bunch parsley
- 4 egg (s)
- 400 g cheese, Parmiiano Reiono, Grana Padano or Pecorino, freshly rated
- salt and pepper
- 1 carrot (s)
- 2 stalks celery
- 1 small onion (s)
- 800 g tomato (s)
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Remove the rind from the white bread and soak in water for about 10 minutes. Squeeze out well and pick very finely.
- Wash 2-3 sprigs of parsley and chop finely.
- Knead the bread, parsley, eggs and cheese into a well-bound dough, season with pepper and, if necessary, carefully with salt and refrigerate for about 4 hours.
- For the tomato sauce, peel and dice the carrot. Wash and clean the celery and also finely dice it. Peel the onion and chop finely. Scald the tomatoes, peel them and dice them.
- Sauté the carrots, celery and onion in 2 tablespoons of oil. Add the tomatoes, season with salt and pepper and simmer uncovered over a medium heat for approx. 20 minutes.
- In the meantime, use your hands to shape oval, roughly plum-sized balls out of the cheese mass. Heat the olive oil in a large saucepan for frying. Let the balls brown well all around, remove with a slotted spoon and degrease on kitchen paper.
- Mix the tomato sauce with the hand blender. Mix with the tomato paste and season with salt and pepper. Put the balls in the tomato sauce and let them steep for about 5 minutes. Wash the remaining parsley and finely chop the leaves. Sprinkle the cheese balls with it.
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