Pepitoria soup with partridge and meatballs
Difficulty: Media
2 units of partridge, 3 teeth of garlic, 1 c / c salt, 1 c / t black pepper in grain, 1 c / t ground pepper, some saffron strands, some parsley branches, 2 units of eggs, 1 / 2 litre olive oil, 100 g of bread miga.
Preparation
We clean the partridges and get the meat out of the breasts. The rest of the partridge with a little oil, the whole garlic teeth, the pepper in grain and the saffron, we put it in a pot, we take it to the fire, we skip it a little bit, we cover it with water and let it boil for about two hours. Meanwhile, we chopped the breasts, garlic, parsley and bread miga. We salpentin, put the eggs and shape the meatballs. We fry them and reserve them until we have the previous broth at its point and casting. The meatballs are cooked until they're soft.
