THE PEPPER-STUNG WEDDING

(Our Play on Spanish Meatball Soup)

THE PEPPER-STUNG WEDDING

Ingredients: 250g Pork mince, 1 Egg, 1 Onion (diced), 100g Spinach, 50g Small pasta, 1 tsp Black pepper, 1 tsp Smoked paprika, 1L Chicken stock...

Ingredients

  • 250g Pork mince
  • 1 Egg
  • 1 Onion (diced)
  • 100g Spinach
  • 50g Small pasta
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 1L Chicken stock

Cooking Method

  1. The Build Knead meat, egg, and half the pepper until tacky; shape into tiny 1cm spheres.
  2. The Scorch Sear the tiny spheres in a pot until charred; remove.
  3. The Bloom Add onion and remaining spices to the pot with a 20ml splash of stock to release the oils.
  4. The Swell Pour in remaining stock and pasta; boil for 8 minutes. Add spinach and meatballs.
  5. The Final Flourish Finish with a squeeze of lemon and a dusting of raw paprika.

Cuisine: Spanish

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