Paraguay - So'o apu'a

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

Begin by preparing the masa (dough) for the soup.

In a bowl, combine carne molida (ground meat) with sal fina (fine salt), finely chopped locote, and ajo (garlic).

Add aceite (oil) to the mixture to keep the masa from being too hard.

Season the mixture with orégano (oregano) and pimienta (pepper) to taste.

Gradually add harina de maíz (corn flour) while mixing with your hands to form a dough.

Once the mixture is well combined and has the right consistency, take small portions and shape them into balls (albóndigas).

Optionally, you can hollow out the balls and fill them with queso cremoso (creamy cheese) or huevo duro (hard-boiled egg) before sealing them back up.

Prepare the caldo (broth) with zapallos (squash), cebollita de verdeo (green onion), and perejil (parsley) until everything is soft.

Once the broth is ready, gently add the albóndigas to the caldo for cooking.

Let the albóndigas cook in the broth for about 20 minutes before serving.

Serve the finished dish in a deep plate, optionally garnished with more green onions or cilantro, and accompany with mandioca (cassava) or batata (sweet potato).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary