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Carrot soup with spicy cheese balls

Carrot soup with spicy cheese balls

Category: Salads & Soups

35 Minutes
Preparation time
Ingredients for 4 people
Soup
300 g carrots
3 green onions
600 ml vegetable broth
100 ml cream
Salt, pepper
Cheese Balls
1 package (250 g) of Zottarella Roll Classic
50 ml cream
Wheat flour to work with
Salt, pepper
1/2 tsp. chilli flakes
1 egg
Breadcrumbs for rolling in
Vegetable oil for frying
  1. To make the soup, wash, peel and dice the carrots. Wash the green onions and cut into rings. Put a few rings aside to garnish.
  2. Cook the vegetable broth, carrots and green onions together in a pot at medium temperature for about 15 min. until tender. Add the cream, purée until smooth and season with salt and pepper.
  3. To make the balls, drain the Zottarella Roll well, divide into coarse pieces and purée together with the cream. Thicken with a bit of flour if needed. Season the dough with salt, pepper and chilli flakes until spicy and form little balls from it. Whisk the egg. Roll the balls in flour, dip them in the egg and then roll them in the breadcrumbs. Repeat this step.
  4. Heat enough vegetable oil for deep-frying and fry the balls in batches for about 2 min. until golden yellow. Drain the excess oil on a paper towel. Add them to the soup and sprinkle the green onion rings on top.

Recipe inspirations from the
Zottarella cookbook