Makes
4 servingsIngredients
- 1 cup stale bread chopped in small cubes
- 1½ cups milk
- 2 tablespoons butter
- 2 tablespoons each minced leeks and celery
- 4 ounces sweet Italian sausage out of casing
- 2 eggs
- Parsley to taste, chopped
- ¼ –1 cup flour and/or Panko breadcrumbs
- ⅓ cup shredded fontina cheese
- 2 quarts chicken stock
- Grated Parmesan to garnish
Instructions
- Soak bread in milk for at least 1 hour.
- Cook the celery and leeks in the butter until slightly brown. Add the sausage and sauté, stirring until the sausage is fully cooked and slightly browned.
- Put milk-soaked bread in a large bowl. Add the eggs, sausage mixture, and some chopped parsley and mix well. Start adding flour/Panko to the mix until you have a texture that’s sticky but firm. It needs to hold the shape of a ball. Add Fontina cheese.
- Dust hands with flour, scoop up mix and roll into small balls (about 1 rounded tablespoon each).
- Drop balls into boiling chicken stock and cook for 10 minutes. Remove balls from stock and reduce liquid by half.
- Place 3 balls in each bowl and cover with reduced chicken stock. Sprinkle with Parmesan and chopped parsley and serve.
