Preparation info
  • Makes seventy-two 1 inch 2.5 cm ) meatballs;

    8 to 10

    first-course servings, each in 1¼ to 1½ cups 310 to 375 ml ) broth
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Copeland Marks is as fines collector of recipes as he has been a collector of textiles for a wide variety of museums. His False Tongues and Sunday Bread, about the food of Guatemala and the difficulties he experienced in collecting recipes there, is splendid. With his permission, I have adapted the following recipe from his book.

I prefer these meatballs served simply in broth such as roasted turkey stock, seasoned with salt and pepper. In Guatemala, they are