How to make
Halve or roughly chop all the vegetables for the broth, along with the bacon and fresh parsley sprigs. Cover them with plenty of water and add the salt and olive oil.
Bring to a boil over high heat and then reduce to medium-low for 25 minutes or until they soften. Remove from heat and cover with a lid.
For the meat croquettes, knead all the ingredients well and form oblong meatballs about the size of your fist when you squeeze it. Make 6 large croquettes, two per serving.
Strain the broth and put it back on the stove, add the turmeric, dilute with more water if it has evaporated and season with more salt. A very nutritious and aromatic broth is obtained.
As soon as it boils, add the croquettes and boil for 10-15 minutes. Add the noodles and cook for another 4-5 minutes, then serve immediately, sprinkling with finely chopped parsley.
This traditional Spanish soup is originally called Sopa de cocido con pelotas de carne. It seems simple, but they often serve it on holidays as an appetizer, when the whole family has gathered at the table.
On a separate plate, they serve all the vegetables from the broth, as well as various meats (beef, pork, chicken) and chickpeas, which have been simmered with the broth, making it even richer. Here I offer my way of preparing this delicious soup.
It is also a good idea to puree all the vegetables with a little cooking cream, milk and a ladleful of the broth and you get a delicious vegetable puree or cream soup and in combination with crispy croutons you have another dish on the table.
Enjoy your meal!
