The meatball broth, also known as so'o apu'a, is an ancestral Guarani soup, emblematic in Paraguayan cuisine. Prepared with care, it is made by grinding meat with vegetables, forming meatballs that cook in an aromatic broth with squash and spices, resulting in a comforting and flavorful dish. Perfect for enjoying with family.
The Meatball Broth is comforting and tasty, ideal for enjoying on cool days.
The combination of fresh ingredients and spices achieves a unique and delicious flavor.
Once the meatballs are ready, they are submerged in the hot broth to finish cooking and absorb all their flavor.
Meatball Broth
Ingredients
1 kilogram of Meat
4 Onions
1 Carrot
3 Roma Tomatoes
Oregano
2 tablespoons of Chopped Parsley
1 tablespoon of Chopped Green Onion
2 Garlic Cloves
2 Bell Peppers
300 grams of Cornstarch
8 tablespoons of Oil
1 pinch of Salt
Preparation
Step 1 : To prepare this dish, start by grinding the meat in a mortar along with the vegetables.
Step 2 : Then, place the mixture in a bowl and add salt, oil, chopped onion, and parsley, then knead until a dough forms and you can shape meatballs.
Step 3 : Shape the meatballs and set aside.
Step 4 : Next, prepare the broth by sautéing the vegetables in a pot and seasoning to taste.
Step 5 : Add hot water and squash, and cook for 10 minutes.
Step 6 : Then, add the meatballs one by one and cook everything for 20 minutes.
Step 7 : Finally, turn off the heat and serve the dish, sprinkled with chopped parsley on top.
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