Spanish · Dinner
Spanish Meatball Soup
Spanish-style meatball soup made with small beef and pork meatballs simmered in a saffron-tinted tomato and sherry broth with potatoes, carrots and smoked paprika. The meatballs are seared first for a browned crust, then finished in the broth until tender, served hot with crusty bread on the side.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
502Calories
32.8gProtein
26.5gFat
32.1gCarbs
10.1gSugar
5.6gFiber
942mgSodium
197mgChol
8.6gSat Fat
1221mgPotassium
102mgCalcium
5mgIron
2.5mcgVitamin B12
39mgVitamin C
high-fiber
mediterranean
all-time-classics
Instructions
1
Prep
Combine ground beef, ground pork, beaten egg, breadcrumbs, 1 garlic clove and parsley in a bowl; mix by hand until just combined and roll into 6 small meatballs.
2
Sear
Heat olive oil in a medium pot over medium-high heat; sear meatballs on all sides for 3-4 minutes until browned outside, then transfer to a plate.
3
Sauté
Add onion, red bell pepper and remaining garlic clove to the pot over medium heat; cook 4-5 minutes stirring until the onion turns translucent.
4
Simmer
Stir in smoked paprika and saffron; cook 30 seconds. Add canned tomatoes, chicken stock, potato, carrot and bay leaf; bring to a boil, then reduce to low and simmer 15 minutes until potato is fork-tender.
5
Plate
Return meatballs to the pot with sherry vinegar; simmer 10 minutes over low heat until cooked through. Season with salt and pepper, discard bay leaf, ladle into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g ground beef
- 2.8 oz80g ground pork
- 22 small eggs, beaten (about 25g)
- 4 tbsp24g fresh breadcrumbs
- 4 cloves4 cloves garlic
- 2 tbsp8g fresh parsley
- 2 tbsp30ml olive oil, plus extra for searing
- 11 onion (about 35g)
- 11 red bell pepper (about 30g)
- 22 small potato (about 90g)
- 22 small carrot (about 45g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 1/2 cups600ml chicken stock
- 2 tsp2 tsp smoked paprika
- 22 small pinch saffron threads
- 2 tsp2 tsp sherry vinegar
- 22 bay leaf
- salt, to taste
- black pepper, to taste
