Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)
Traditionally eaten at Easter, these salt cod meatballs are served in a chickpea and bean soup and topped with boiled eggs for a Spanish feast.
Ingredients
Instructions
To make the soup, put the salt cod skin, chickpeas, white beans, all but 3 of the garlic cloves, the bay leaf, the leek and 1 litre/1¾ pint of cold water to a saucepan. Bring to the boil, then simmer gently for 1½ hours, adding another 750ml/1¼ pint of water halfway through, until the beans and chickpeas are soft. Remove and discard the fish skin, bay leaf, garlic and leek.
Heat the olive oil in a frying pan over a medium heat and gently fry the onion and pimentón for 10 minutes, until soft.
Blitz the onion and a tablespoon of the soup in a food processor, until smooth. Add this to the soup and season with salt and pepper.
Cook the eggs in a pan of boiling water for 6–8 minutes. Run under cold water, then peel and quarter.
To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Remove from the milk and put in a large bowl. Crumble the salt cod over the bread and mix.
Finely chop the remaining 3 garlic cloves and add to the bowl with the parsley. Season with pepper and mix well. Shape into 18–20 ping pong-sized balls.
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