Sopa De Albondiguillas a La Barcelonesa

Soup With Forcemeat Balls à La Barcelona

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is a very popular soup in the Barcelona restaurants and hotels and is typically Spanish.


  • Stock
  • ¼ lb lean mutton
  • ¼ lb pork (with a little fat)
  • 1 clove of garlic
  • a little tomato purée or Espagnole sauce, white breadcrumbs
  • 1 or 2 eggs
  • a few sprigs of parsley
  • a few of chervil
  • salt, pepper and red pepper.


Chop the meat up very finely with the garlic, a little parsley, a pinch of nutmeg and white breadcrumbs, and season highly with salt, pepper and red pepper. Bind with 1 or 2 eggs, shape into small balls the size of a hazel nut, sprinkle with flour and fry in butter or hot fat.

Put the stock in a saucepan, bring to the boil, add 5 or 6 tablespoons of very fine brown breadcrumbs, mix thoroughly, add the forcemeat balls to the soup, a little Espagnole sauce, or the tomato purée, a teaspoon of chopped parsley and chervil, and simmer for 15 minutes. Serve very hot.