Vegetable Rice Balls

Combine the cooked rice, mozzarella cheese, vegetable soup mix, and 2 of the beaten eggs in a large mixing bowl, stirring until evenly distributed.

Mix together the dry breadcrumbs, grated Romano cheese, and ground black pepper in a small bowl.

Place the remaining beaten egg in a shallow dish for dipping.

Roll the rice mixture into 12 equal balls, each about the size of a golf ball, using moistened hands to prevent sticking.

Roll each rice ball in the beaten egg, coating all sides evenly.

Roll each egg-coated ball in the breadcrumb mixture, pressing gently so the coating adheres.

Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly oil it.

Arrange the coated rice balls on the prepared baking sheet in a single layer, spacing them about 1 inch apart.

Bake for 20–25 minutes until the balls are golden brown and heated through.

Remove from the oven and allow to cool for 2–3 minutes before serving.