Cornball Soup is a traditional Andean dish that combines beef or goat broth with cornmeal balls, also known as Lluspas. The cheese-filled balls are dipped into a broth with potatoes, cabbage, and carrots, creating a comforting blend full of authentic flavors. A soothing delight to enjoy on any occasion.
The Cornball Soup turns out to be comforting and delicious, ideal for sharing with family on cool days.
The cheese-filled cornmeal balls add a special touch to this traditional dish.
Perfect choice to enjoy a hearty and flavorful meal.
Cornball Soup
Ingredients
2 liters of Pre-seasoned meat broth
1 pound of Potatoes
6 Cabbage leaves
1 Carrot
½ cup of Milk
½ pound of Toasted cornmeal flour, sifted
1 Egg yolk
60 grams of Butter
120 grams of Fresh cheese
½ teaspoon of Salt
Preparation
Step 1 : To prepare this recipe, first peel the potatoes and cut them into small cubes.
Step 2 : Next, add the potatoes to the broth along with the cabbage and carrot.
Step 3 : Then, pour some boiling broth over the flour, add the butter, mix, and incorporate the egg yolk and salt.
Step 4 : Afterward, form balls about the size of a ping-pong ball and place a piece of cheese in the center of each.
Step 5 : Drop the balls into the soup when the potatoes are halfway cooked, and keep the pot on the heat without covering until both the potatoes and the balls are cooked.
Step 6 : Finally, add half a cup of milk, and the soup is ready to serve.
Step 7 : Enjoy!
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