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Cheese Ball Soup

1 lb fresh riccotta cheese (goat riccotta is the best)
1 cup finely grated Parmesan cheese (or very dry goat cheese)
2 cups fine dry bread crumbs
1 egg
salt and pepper to taste
dash or two of garlic salt
1 good handful of dry, crushed basil

1 stick butter or margerine
1 medium size onion
3-4 stalks celery
a little dry parsley
2 cups chicken stock or bouillon
about 4 cups of water--may need more, I don't really measure this.

To prepare the cheese balls mix all the ingredients together. The
mixture should be fairly hard, not soft as you make the mixture
for ravioli. If it is soft, when you add them to the hot soup they
will come apart and the cheese will just spread all over the soup--no
cheese balls. Add more bread crumbs if it seems too soft. Roll
into small balls about 1" in diameter. Set aside in refrigerator.

In an 8qt stock pot, melt the butter. Finely chop the onion and
celery and saute in the butter on medium high heat until they are
translucent. Add the parsley and the stock and the water. Bring
to a hard boil. Remove the cheese balls from the refigerator and
gently drop them in the boiling soup. When they are done they will
pop to the surface of the soup. Add more boiling water if the
cheese balls are not covered. This takes just a few minutes, not
more than 10. The soup becomes quite thick and hearty especially
if you add some cooked pastine (small specialty macs)

I like to serve this soup with a thick slice of Vienna bread or
homemade bread and butter, and a nice green salad with tomatoes.
A delicious meatless meal.

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