Drowned Machos Sopones - Pilar Hernández's Chilean Kitchen
Today I truly feel Chilean, eating this "sopa de machos ahogados" (a type of soup) or "sopones" (a type of soup) or "albóndigas de huevo" (egg meatballs) (thanks, Elena!) and leaving everything to the last day...
Ingredients · Servings 4
- 1-1 1/2 liters of beef or vegetable broth
- 1/2 teaspoon all-purpose seasoning, optional
- 1 egg
- 1 tablespoon of chopped onion
- 1 tablespoon of finely chopped parsley
- 125 grams or 3/4 cup of flour
- 1 teaspoon of baking powder
- water
- salt, pepper
Method · PT-497396H58M10S
- In a medium pot, place the broth, heat over medium-high heat, when it comes to a boil, reduce the heat to low, add the complete seasoning to season if necessary.
- To prepare the batter, separate the egg and beat the white until stiff peaks form. Add the yolk and beat until combined. Add the onion, parsley, salt, and pepper, mix well, and sift the flour and baking powder over the mixture. Stir with a spoon and add water until you obtain a moist batter (I used about 1/8 cup).
- With the broth gently simmering, add spoonfuls of the dough and let it cook covered, simmering gently for 12-15 minutes.
- Taste, adjust the seasoning and serve very hot sprinkled with parsley.
Description
A classic soup.
