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Ricotta Ball Soup

3-4 stalks celery, chopped fine
1 medium onion, chopped fine
1 stick butter or margerine
2-3 cubes chicken bouillon (optional)
3-4 quarts water

1 lb ricotta cheese
1/2 lb finely grated parmesan cheese (or Romano)
1 egg
1 1/2 to 2 cups fine dry bread crumbs
garlic salt or powder to taste
fresh ground black pepper to taste
1 handful dry basil
1 tsp dry marjoram

Mix together the two cheeses, egg, bread crumbs and seasonings.
The mixture should be fairly hard and dry. Form into balls about
1" in diameter--or slightly larger. Set aside.

In a heavy soup pot - about 8 quarts--melt the butter. When it
begins to sizzle, add the onion and celery and saute for a few
minutes until the onion just starts to turn translucent. Add the
bullion and the water and bring to a boil. Gently drop the cheese
balls into the boiling water. Boil until the balls come to the
top of the pot. If --**horrors**-- the balls should come apart
and the cheese spreads across the top of the soup, you have made
them much too soft and need to add more bread crumbs to the mixture.

I would only drop one ball into the soup to make sure it will stay
together before adding the rest.

These only take a about 4-5 minutes to cook and this makes a very
yummy soup served with fresh Vienna bread and a tossed salad--Great!


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