Meatball Soup
A dish originally native to the north-eastern region of Obuzan, this soup has gained various meat and meatless alternatives over the centuries as it spread not only through the country as it grew, but across the border with their century's long enemy, the Udynea Empire.
Manufacturing process
Traditionally, the meatballs are made with jungle fowl. The meat is ground and mixed with quinoa, minced peppers, and chopped coriander leaves before being rolled into bite-sized balls and browned in a pan.
The soup’s base is made from equal parts water and bone broth. This is set to simmer for much of the day atop a family stove, with vegetables (carrots, onions, garlic, yams) and spices added throughout before the meatballs are finally incorporated and the meal is ready to be served.
Comments