Crispy Rice Balls

First, peel and finely chop the onions. Wash the herbs, dry well and also chop finely. Drain the mozzarella and cut into cubes. Finely grate the Parmesan cheese.

Sauté the onions in a little butter until translucent. Add the rice and fry for a few minutes. In the meantime, boil the vegetable soup. Gradually add the hot soup, stirring constantly, and let the rice absorb it. This will take about 20 minutes. Then stir in the remaining ingredients for the rice.

Form the mixture into balls. Coat in flour, beaten egg and breadcrumbs.

Heat enough oil (test with a cooking spoon) and fry the balls until golden brown.

Drain crispy rice balls on paper towels before serving.

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