INGREDIENTS
- – Carrot 2 items.
- – Celery 2 branches.
- – Shelled corn 2 items.
- – Chard 4 leaves.
- – 500 g of corn flour.
- – 1/2 kg of cabutia squash.
- – 1/2 kg of minced meat.
- – 1 onion.
- – 3 hard-boiled eggs.
- – 2 uncooked eggs.
- – 400 g of greens.
- – Sunflower oil.
- – Salt, pepper, cumin and floor chili.
Take pleasure in this scrumptious Tucuman corn meatball soup, tremendous simple to organize! with a lot of greens and wealthy flavors
PROCEDURE:
1. For the soup, lower the carrot, the leek, add the water and convey to a boil, including the pumpkin.
2. For the meatballs, peel, chop the onion and fry in a little bit oil, when it’s clear, add the minced meat, season, add loads of salt and the chopped eggs, put aside.
3. Pour flour on the desk (go away 2 teaspoons apart), make a gap within the center, add the pumpkin that we had already cooked, a uncooked egg and the meat, combine the whole lot and knead, it ought to be a mushy dough however not stick a lot to the floor. fingers.
4. Make balls of the scale you need. To the 2 tablespoons of flour that had been put aside, add a little bit broth and blend till there are not any lumps and pour into the soup, then prepare dinner the meatballs within the soup, more often than not the meatballs are cooked once they begin to float.
