Spanish meatball soup boasts a deeply flavorful sunset-colored broth and tender meatballs, but finding the right balance of ingredients is pivotal to its success.
Source: America's Test Kitchen. The Complete Mediterranean
1. FOR THE MEATBALLS Using fork, mash bread and milk together into paste in large bowl. Stir in ground pork, Manchego, parsley, shallot, oil, salt, and pepper until combined. Add ground beef and knead with your hands until combined. Pinch off and roll 2-teaspoon-size pieces of mixture into balls and arrange in rimmed baking sheet (you should have 30 to 35 meatballs). Cover with plastic wrap and refrigerate until firm, at least 30 minutes.
2. FOR THE SOUP Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic, paprika, saffron, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, about 1 minute.
3. Stir in broth and bring to simmer. Gently add meatballs and simmer until cooked through, 10 to 12 minutes. Off heat, stir in picada and parsley and season with salt and pepper to taste. Serve.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 43 | ||
Calories from Fat: 4 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 647.2mg | 22 % | |
Potassium 98.8mg | 3 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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