Scratch that — I *will* write it up for you next week. Promise.
Until then, all you’ll need is a bowl of creamy tomato soup and some balls.
Baked Mozzarella Balls
-aka cheese ball soup-
3-4 cubes of mozzarella cheese
1 egg white, whisked
1/4 cup flour [or a little less]
approx 1/4 cup panko bread crumbs
1/2 teaspoon of Italian seasoning blend [like Ms Dash]
Note: since our ovens march to the beat of their own drum, the balls could take anywhere from 8 minutes to 12 minutes.
1/4 tsp salt
note for a creamy vibrant bisque [as pictured above] follow recipe as directed, for a redder, tomato-packed soup feel free to add extra pureed tomatoes to the mix. I simply made the recipe as written and then split it in half. Half stayed as is, the other half got extra tomato added. Both were deeelish — I’ll let you decide which one is your fav! <3 Ooh! and if you want a cream-free tomato-basil soup recipe to add to your collection [click here]
I make this often — especially in the fall/winter! Partially because it gives me a viable excuse to crack inappropriate jokes and partially because it’s the best soup of my LIFE! <3 You’ll want to swim in it.