They must put in a saucepan, with about three liters of water, the chickpeas, the elbow, the turkey, the bacon and a little salt.
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| Ingredients to make original cooked with Murcian balls: |
| Half a kilo of green beans a piece of pumpkin totanera half turkey that despite the kilo a bell of veal one hundred grams of lean bacon a chorizo a kilo of small potatoes cele thy of chickpeas (for the albondigas, which they call balls here) cien grams of bacon three eggs piñones hundred grams of pork pepper a poved of turkey garlic a piece of fresh bread palajil perejil |
Ingredients to make original cooked with Murcian balls:
2. letting it cook over low heat as an hour.
3. Then, the green beans, the celery, the thistle, and half an hour later, the potatoes, the sausage, the pumpkin and a little hair saffron.
4. Ten minutes later, you throw the balls, carefully do not break, and let it cook everything until the potatoes are.
5. They take out the broth, and put it in a separate saucepan, they throw two cloves of garlic and a sprig of parsley, all very fine.
6. They let it cook about five minutes, and they throw one hundred grams of fine noodles, broken with their hand, and let it cook about six or seven minutes, using before cooked.
7. Although you already know that the soup fills a lot, and maybe they cannot later with the cooked, which is not precisely fainted.
8. So, what they can do, is to serve the broth without noodles, in a cup of broth calls, and throw a ball inside, and if they are very sibaritas, a drizzle of Jerez.
9. To make the balls, it is chopped with the machin or with a blade, the lean bacon, the pig, the liver, the white, and the turkey, very well chopped everything. It is added very cut garlic and parsley, and the three Eggs, mixing everything.
10. They add the bread crumb, wet in milk, the pine nuts, a little pepper and salt.
11. Everything is kneaded, and the balls are being made, not very thick because they already know that later, they sponge a lot.
