Recipe of Original Cooked with Mercian balls

Ingredients to make Original Cooked with Mercian balls:

• Half a kilo of green beans
• A piece of pumpkin totanera
• Half a turkey weighing about a kilo
• A knuckle of veal
• One hundred grams of lean bacon
• A sausage
• A kilo of small potatoes
• Celery
• Thistle
• Salt
• Saffron
• a kilo of chickpeas
• (For the meatballs, which they call balls around here)
• One hundred grams of bacon
• three eggs
• Pinions
• One hundred grams of pork
• Pepper
• A turkey liver
• Garlic
• A piece of fresh bread
• Parsley

How to make Original Mercian Cooked with balls:

1

They have to put in a saucepan, with about three liters of water, the chickpeas, the knuckle, the turkey, the bacon and a little salt.

2

Letting it cook over low heat for about an hour.

3

Then, they add the green beans, the celery, the thistle, and half an hour later, the potatoes, the chorizo, the pumpkin and a little saffron.

4

Ten minutes later, you go throwing the balls, being careful not to break them, and let everything cook until the potatoes are ready.

5

They take out the broth, and put it in a separate saucepan, add two cloves of garlic and a sprig of parsley, all finely chopped.

6

They let it cook for about five minutes, and they add a hundred grams of fine noodles, broken by hand, and let it cook for about six or seven minutes, serving it before cooking.

7

Although you already know that the soup fills you up a lot, and maybe you can’t later with the stew, which isn’t exactly fainting.

8

So, what they can do is serve the broth without noodles, in a cup called broth, and pour a ball into it, and if they are very gourmet, a splash of sherry.

9

To make the balls, chop the lean bacon, the pork, the liver, the white, and the turkey, all finely chopped, with a razor or a blade. Add very finely chopped garlic and parsley, and the three eggs, mixing it all up.

10

They add the breadcrumbs, soaked in milk, the pine nuts, a little pepper and salt.

11

Everything is kneaded, and the balls are made, not very thick because they already know that afterwards, they fluff up a lot.