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Prep Time30 min -
Cook Time20 min -
Servings8
Prepare the ricotta balls: If using store-bought ricotta, put it in a sieve set over a bowl for about 30 minutes to allow any excess moisture to drain. Homemade ricotta does not need additional draining.
Directions: In a bowl, combine the ricotta, eggs, breadcrumbs, parmesan, parsley, and several grinds of black pepper. Mix thoroughly with a fork. Refrigerate for 30 minutes to firm the mixture so the ricotta balls will be easier to shape.
Make a bed of flour on a dinner plate. For each ricotta ball, use 1 heaping teaspoon of the ricotta mixture and roll it between your palms into a ball about 3/4 inch in diameter. Roll in flour to coat lightly, then arrange on a tray. Continue until you have used all the mixture. You should be able to make 60 to 65 ricotta balls. You can make these up to 4 hours ahead and keep them refrigerated, uncovered, on the tray.
Bring the chicken broth to a boil in a 4-quart pot over high heat. Reduce the heat to low and add the ricotta balls. Cook until the meatballs float to the surface, 2 to 3 minutes; do not allow the broth to boil or the delicate ricotta balls may break apart. Divide the broth and ricotta balls among 8 soup bowls and serve at once, garnishing each portion with a little chopped parsley.
Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission. Photo used with permission © Sara Remington
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