Preparing this exquisite soup won't take much time, but you will delight in the incredible flavor of the meatballs enhanced by spices.
Its history dates back to the Spanish and Creole culinary influences that merged in the country's cuisine. This dish represents the tradition of Honduran gastronomy, highlighting unique flavors that satisfy the palate of those who taste it.
Meatball and Cheese Capirotadas Soup
Ingredients
4 Tomatoes
1 Large onion
2 Large sweet peppers
4 Garlic cloves
1 Cilantro bunch
3 liters of Beef broth
1 pound of Semi-dry grated cheese
1 cup of Grated parmesan cheese
2 Eggs
2 cups of Cornmeal flour
1 teaspoon of Baking soda
1 cup of Bread crumbs
Oil for frying capirotadas
Salt, pepper, garlic salt, spices, and dried parsley
Preparation
Step 1 : Blend the tomatoes, onion, sweet peppers, garlic, and cilantro to flavor the broth and the minced meat.
Step 2 : Season the minced meat with 2 cups of the blended mixture, one egg, bread crumbs, and spices to taste.
Step 3 : Form meatballs and set aside.
Step 4 : In a pot, pour in 3 liters of broth and add the remaining blended mixture, season to taste.
Step 5 : In a bowl, mix cornmeal flour, grated cheeses, egg, and baking powder.
Step 6 : Add water until reaching the desired consistency and form small tortillas.
Step 7 : Break part of this dough into water to add to the soup to thicken it slightly.
Step 8 : Fry the capirotadas, drain on paper towels, and set aside.
Step 9 : When the broth boils, add the meatballs and cook.
Step 10 : Adjust the flavor and serve the soup at the table, where each diner can add the capirotadas to their liking.
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