Italian Rice Balls (Party Size 20 -24 balls)

• 2 eggs

• 1⁄3 cup grated parmesan cheese 
• 1⁄2 cup shredded  mozzarella cheese
• 1 tablespoon dried basil 
• 1 tablespoon dried parsley 
• 1⁄4 teaspoon fresh ground black pepper 
• 1⁄2 teaspoon salt, to taste
• 2 1⁄4 cups low sodium chicken broth 
• 1 cup uncooked white rice 
• 2 cups seasoned breadcrumbs 
• 2 cups vegetable oil for frying

In a bowl whisk together the eggs, parmesan cheese, mozzarella, basil, pepper, and salt; cover and refrigerate.

Pour the chicken broth and 1/2 teaspoon of salt into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low. Cook the rice until almost all of the liquid is absorbed, about 15 to 17 minutes.

Remove from heat and gradually pour in egg mixture, continually stirring quickly to coat the the rice and prevent the egg from scrambling. Transfer rice mixture to a greased shallow pan and spread out evenly, Cover with saran wrap and allow rice mixture to cool in the refrigerator for 2 hours.

Pour bread crumbs into a bowl that will fit 6 balls at a time. Using an ice cream scooper, scoop enough rice to just fill, but not rounded. Dampen your hands with water and roll into balls, then coat each one by rolling in the bread crumbs.

In a deep skillet, heat enough oil to cover the rice balls to frying temperature (should actively sizzle when dropped in).

Fry the rice balls 4 to 6 at a time, turning as needed to evenly brown. Drain on paper towels and serve warm as is or with a bit of marinara sauce. Can be frozen and reheated in oven,