Sopa pepitoria con perdiz y albóndigas

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Recipe

Lopera

Martos

Porcuna

Olive oil

Difficulty: Media

People: 0

Ingredients

2 units of partridges, 3 cloves of garlic, 1 tsp salt, 1 tsp black peppercorns, 1 tsp ground pepper, a few threads of saffron, a few sprigs of parsley, 2 units of eggs, 1/2 liter of olive oil, 100 g of bread crumbs.

Preparation

We clean the partridges and remove the meat from the breasts. Put the rest of the partridge with a little oil, the whole garlic cloves, the peppercorns and the saffron, put it in a pot, bring it to the fire, sauté it a bit, cover with water and let it boil for about two hours. Meanwhile, we chop the breasts, garlic, parsley and the breadcrumb. We salt and pepper, we put the eggs and we shape the meatballs. We fry them and reserve them until we have the previous broth at its point and strained. The meatballs are cooked until soft.