Ricotta Meatballs In Broth

Preparation:

Preparation: Mix the ricotta with the eggs, the soaked and well-squeezed breadcrumbs, the pecorino cheese, a pinch of salt and a grind of black pepper. Make tiny meatballs with the dough and arrange them gradually on a tray. Sprinkle with flour and put them in the fridge. As soon as the broth is ready, degrease it and pour it into a pot on the stove. When it's time to serve, dip the ricotta balls in the hot broth and turn off the heat. Serve in individual earthenware bowls, calculating five-six meatballs per person