Spanish saffron meatball soup

Serves 6-8

  1. 4 slices bread
  2. 1/3 cup milk
  3. 8oz ground pork
  4. 8oz ground beef
  5. 1oz manchego, parmesan or asiago
  6. 1 shallot
  7. 1/2tsp salt
  8. 1/2tsp pepper
  9. 4tb olive oil
  10. 6tb parsley
  11. 4tb slivered almonds
  12. 1 onion
  13. 1 red bell pepper, cut into 3/4in pieces
  14. 2 cloves garlic
  15. 1tsp paprika
  16. 1/4tsp saffron
  17. 1/8tsp red pepper flakes
  18. 1 cup white wine
  19. 8 cups stock
  • Mix 2 slices of bread with milk. Mix in 3-8 and half of 9-10. Form 2tsp-sized balls and chill for 30 minutes.
  • Meanwhile, process almonds with remaining bread and oil and toast at 375 degrees for 10 minutes. Set aside.
  • Cook 12-13 for 10 minutes. Add 14-17 for 1 minute. Deglaze with wine and cook until almost evaporated. Bring broth to a simmer, add meatballs and cook for 10 minutes. Add remaining parsley and almond-bread mixture and serve.
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