Sopa de verduras y albóndigas

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Sopa de verduras y albóndigas. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Sopa de verduras y albóndigas is one of the most favored of recent trending foods on earth. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Sopa de verduras y albóndigas is something that I've loved my whole life.

Many things affect the quality of taste from Sopa de verduras y albóndigas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sopa de verduras y albóndigas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sopa de verduras y albóndigas is 3,5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sopa de verduras y albóndigas estimated approx 50 minutos.

To get started with this recipe, we must prepare a few components. You can have Sopa de verduras y albóndigas using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Sopa de verduras y albóndigas:

1. 1 gobelino de doble yema
2. 400 g carne picada
3. 3 dientes ajo
4. 1/5 de cucharadita de sal gruesa, otro de ají molido
5. 2 puñados pan rallado
6. 1/2 repollo blanco de uno chicuelo
7. 1 resto de apio
8. 1 hojarrasca de puerro (19, 3 cm)
9. 1 hojarrasca de coliflor, al coliflor lo guardamos para ptra ocasión
10. 2 toques salsa de soja fermentada
11. 1/2 cucharada sal gruesa
12. 1/2 cucharadita pimientas pentacolor
13. 2 L aprox de agua
14. 2 chivirías

Instructions to make to make Sopa de verduras y albóndigas

1. Ponemos el agua salada a hervir a fuego masssimo, vamos trozando al repollo, apio y los caceroleamos........
2. Seguimos con el puerro y la hojarrasca de coliflorrr...........
3. Agregamos un toque se soja y tapamos cuando empiece a hervir bajamos a mínimo el fuego, ahora cascamos el gobelino, pensamos al ajo, salamos y ajímoleamos...........Batimossssss...........
4. Mientras Maja anda de cacería de una cascarita de ajo........carneamos, revolvemos o mezclamos, ust. elígen, y luego paneamos por vez primera, panearémos una vez más ya que estaba demasiado pegajosa la mezcla.
5. Ahora con una cuchara mojada en agua, vamos formando las albóndigas, también con las manos mojadas en agua, salieron 14 y justo cuando me sirvo un vinito...14, 22, 44........viernes o martes 13, estos números me persiguen.
6. Seguimos con las chivirías que sepilladas, ya que la cáscara es muy rica, las trozamos ni muy muy ni tan tan.......Y como ya ha hervido la sopa, hasta ahora vegetal, 30 min., la carnivoreamos agregandolé las albóndigas, que sumergimos al agitar o mover un poco la cecerola, tapamos y solo les recuerdo que habíamos aumentado al maximoal fuego, y tapamos otra vez.
7. Le damos 5 min. de ventaja y repetimos la operación, pero aura con las chivirías, que sumegimos de la misma manera aúnque sin lograrlo tan bien por ser livianas y cuasi flotadoras, tapamos y bajamos al fuego a mínimo.
8. Luego de 6min. apagamos el fuego, y volvemos a esperar 10-15 para que se temple un poco y uno no se queme al comerla. Buen provechooo!!!

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