Sopa de Bolitas de Arroz 1964 (Rice Ball Soup)
Booth, George C. The Food and Drink of Mexico. Los Angeles: Ward Ritchie, 1964. P. 26-27. [TX716 .M4 B6 1964]
Sopa de Bolitas de Arroz / Rice Ball Soup
- 1 qt. chicken soup
- 1 1/2 cups cold, cooked rice
- 2 eggs
- Nutmeg
- Salt and Pepper
Grind the cooked rice and mix in slightly beaten eggs, salt, pepper, and nutmeg. Form into balls the size of walnuts.
Bring the chicken soup to a boil and drop in rice balls; cook ten minutes and serve.
Commentary:
Throughout my experience of preparing Sopa de Bolitas de Arroz (Rice Ball Soup), I found the instructions to be quite frustrating. Typically when I follow recipes I am used to the cookbook informing me with step-by-step guidelines. Since this was an older recipe (1964), the instruction content lacked detail so I had to use my creative side a little more. For example, the recipe did not say how much salt and pepper to use or how much nutmeg to add to the mixture.
My first attempt to make this soup did not turn out too great. It was more bland than I had expected and needed much more flavor. However, my second attempt improved significantly! The rice balls I had made the first time were too big and had to be cooked a little longer. Nevertheless, I enjoyed my experience in the kitchen, learning how to create a recipe I really did take pleasure in!
