Editing Soup with risotto (section)

{{Short description|Italian-American dish}}
{{Infobox prepared food
| name             = Soup with risotto
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| course           = 
| type             = [[Soup]]
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| main_ingredient  = [[Risotto]], [[egg (food)|eggs]], [[bread crumbs]], clear or brown [[soup]]
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}}

'''Soup with Risotto''' is a dish in [[Italian-American cuisine]] made with [[risotto]], [[egg (food)|eggs]], [[bread crumbs]], and clear or brown [[soup]]. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. These are then covered in egg and bread crumbs and fried in butter.  After being dried they are added to either clear or brown soup.<ref>{{cite book|title=The Cook's Decameron: A Study In Taste|author=W. G. Waters|publisher=Plain Label Books |isbn=9781603030311 |page=119}}</ref><ref>{{cite book|title=A Book of Mediterranean Food|author=Elizabeth David|others=Illustrated by John W. Minton, contributor [[Clarissa Dickson Wright]]|publisher=New York Review Books|date=2002 |isbn=9781590170038 |page=19}}</ref>

Similar [[recipe]]s in [[Italy]] are [[supplì]] and [[arancini]], in which the balls are made (actually a little bigger than eggs), but they are not added to soup and are rather eaten on their own.