Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)

111 Matt Tebbutt recipe template

Preparation time

Cooking time
over 2 hours

Serves 4-6

By Jose Pizarro


For the soup

  • salt cod skin (see below)
  • 150g/5½oz dried chickpeas, soaked overnight in cold water and drained
  • 150g/5½oz dried white beans, soaked overnight in cold water and drained
  • 1 garlic bulb, cloves peeled
  • 1 bay leaf
  • 1 small leek, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tsp pimentón de la Vera dulce (sweet Spanish smoked paprika)
  • 4 free-range eggs
  • 2 large handfuls spinach
  • sea salt and freshly ground black pepper

For the albondigas

  • 250g/9oz stale bread, crusts removed
  • 150ml/¼ pint full-fat milk
  • 250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved
  • large bunch flatleaf parsley, finely chopped
  • olive oil, for frying
  • freshly ground pepper
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