Ingredients
Scale
- 4 cups of day-old bread, cubed
- 1 cup of vegetable broth
- 1/2 cup of onion, finely chopped
- 1/2 cup of celery, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1 teaspoon of dried sage
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 large eggs, beaten
- 1/4 cup of melted butter
Instructions
- Preheat the oven to 350°F (175°C) and toast cubed bread on a baking sheet for 10 minutes.
- Melt butter in a skillet and sauté onions and celery until soft, about 5 minutes.
- In a large bowl, mix toasted bread with sautéed vegetables, parsley, sage, thyme, salt, and pepper. Add vegetable broth and beaten eggs, mixing well.
- Form the mixture into golf ball-sized balls and place on a greased baking sheet.
- Bake for 25-30 minutes until golden brown.
Notes
- Feel free to adjust the herbs to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg