Silky – Textured Chicken Soup with Mini Meatballs

Name: Silky – Textured Chicken Soup with Mini Meatballs (Sopa de Mini Albondigas de Tia Lola)
Yield: Serves 6 to 8
Cuisine: Spanish
Ingredients: ¾ teaspoon coarse salt (kosher or sea); ¾ teaspoon coarse salt (kosher or sea); ¾ teaspoon coarse salt (kosher or sea); 1 large pinch of white pepper; 1 medium-size pinch of freshly grated nutmeg; Flour, for coating the meatballs; Flour, for coating the meatballs; 2 tablespoons olive oil, or more if needed; 2 slices white sandwich bread, crusts removed; 2 slices white sandwich bread, crusts removed; ½ cup milk; ½ pound ground pork shoulder (preferably freshly ground and not too lean); ½ pound ground pork shoulder (preferably freshly ground and not too lean); 1 large egg white, beaten until frothy; Minced fresh chives or flat-leaf parsley, for garnish; 7 tablespoons rice flour (available at Asian groceries and some supermarkets); 7 tablespoons rice flour (available at Asian groceries and some supermarkets); 9 cups best-quality chicken stock; Minced fresh chives or flat-leaf parsley, for garnish

Sopa de Mini Albondigas de Tia Lola

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Tía Lola is a wonderful cook (see box). Her chicken soup gets its silky texture from rice flour and is afloat with small, juicy meatballs. This is comfort food par excellence. The meatballs can be prepared ahead and the soup put together right before serving. Try to use good homemade chicken stock here, or failing that, chicken broth from a carton rather than a can.

Ingredients

Europe
Spain
Mediterranean
Soup

Ingredients

Method