Veal soup with dumplings

Name: Veal soup with dumplings (Pantrucas)
Cuisine: Chilean
Ingredients: 1 kg/2¼ lb osso bucco (see Cook’s tip); 1 onion, cut into quarters; 1 garlic head, cut in half; 1 red (bell) pepper, cut into quarters; 15 ml/1 tbsp fresh or dried oregano; 1 sprig of fresh coriander (cilantro); 1 sprig of fresh coriander (cilantro); 1 egg yolk; 15 ml/1 tbsp finely chopped fresh parsley; salt and black pepper; 115 g/4 oz/1 cup plain (all-purpose) flour; a pinch of salt; a pinch of salt; 120 ml/4 fl oz/½ cup warm water

Pantrucas

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This popular Chilean soup contains square little dumplings, made from an egg-enriched dough that is cut into squares and cooked in meat broth to produce a tasty and invigorating soup. It used to be served to ‘skinny misses’ before church services, so they wouldn’t feel faint during the long prayers.

Ingredients

1 kg/2¼ lb osso bucco (see Cook’s tip)
1 onion, cut into quarters

Americas
Chile
Soup

Method

Put the osso bucco in a large pan and cover with 1.75 litres/3 pints/7½ cups water. Add

Energy 304kcal/1287kJ; Protein 49g; Carbohydrate 18g, of which sugars 2g; Fat 5g, of which saturates 2g; Cholesterol 138mg; Calcium 47mg; Fibre 1g; Sodium 121mg