In a bowl, combine veal, Bella Lodi cheese, savory, salt and pepper.
Shape into 4 cm (1 1/2 in) balls.
In a large skillet, heat oil over medium high heat. Brown the meatballs, remove from the skillet and reserve.
In a large saucepan, bring the stock to a simmer. Add the browned meatballs and the rice and cook them in the stock for 10 minutes. Serve the soup hot with a sprig of savory.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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