Help please with Cheese ball recipe for Escarole Soup?

For years I have been trying to duplicate my grandmother's Escarole soup recipe but I can't get the cheese balls right.





I remember she would use Romano %26amp; Parmasian cheese with egg, then roll them into small balls and deep fry them.





They would be golden brown on the outside and slightly chewy on the inside. She would then put them in the soup and they would soak up the broth.





I can't get the cheese balls right. They fall apart or are mushy inside.





Anyone know the right recipe for these type of cheese balls

Help please with Cheese ball recipe for Escarole Soup?
HI Shane, My family has been making these cheese balls for


four generations . But we use them in chicken soup so called cheese ball soup , to make the cheese balls . family recipe:


seasoned bread crumbs, eggs , lots of grated cheese, my family prefers locatelli romano freshly grated its a much more


robust flavor. add all ingredients together and then make balls


size of a melon ball then fry till golden brown PS you can use them just in the broth or broth n orzo pasta,needs some grated cheese on top. Enjoy
Reply:Escarole, Little, Meatballs, Soup





MAKES 6 TO 8 SERVINGS





4 quarts homemade Chicken Broth or a mix of half store-bought broth and


half water


1 medium head of escarole (about 1 pound)


3 large carrots, chopped





MEATBALLS





1 pound ground veal or beef


2 large eggs, beaten


1/2 cup very finely minced onion


1 cup plain bread crumbs


1 cup freshly grated Pecorino Romano, plus more for serving


1 teaspoon salt


Freshly ground black pepper, to taste





1 Prepare the broth, if necessary. Then, trim the escarole and discard any


bruised leaves. Cut off the stem ends. Separate the leaves and wash well in


cool water, especially in the center of the leaves where soil collects.


Stack the leaves and cut them crosswise into 1-inch strips.





2 In a large pot, combine the broth, escarole, and carrots. Bring to a


simmer and cook 30 minutes.





3 Meanwhile, prepare the meatballs: Mix all of the meatball ingredients in a


large bowl. With your hands (or a small scoop dispenser), shape the mixture


into tiny balls, about the size of small grapes, and place them on a plate


or tray.





4 When the vegetables are ready, gently drop the meatballs one at a time


into the soup. Cook over low heat, until the meatballs are cooked through,


about 20 minutes. Taste and adjust seasoning. Serve hot, sprinkled with


grated Pecorino Romano.