Country: Honduras Servings: Serves 6

Ingredients

• beef chuck – 1 lb / 450 g
• water – 8 cups / 1.9 L
• salt – 1 tbsp / 15 g
• onions, chopped – 2 medium / 300 g
• tomatoes, chopped – 3 medium / 450 g
• green bell pepper, chopped – 1 large / 150 g
• garlic cloves, minced – 4 cloves / 20 g
• coriander – 1 bunch / 30 g
• bread rolls – 4 small / 200 g
• eggs – 2 large
• all-purpose flour – 1/2 cup / 60 g
• black pepper – 1 tsp / 5 g

Instructions

1. In a large pot, add beef, water, and salt. Bring to a boil, then reduce heat and simmer for 1 hour until the beef is tender.
2. Remove beef and strain the broth. Set beef aside to cool.
3. In the broth, add onions, tomatoes, bell pepper, garlic, and coriander. Simmer for 30 minutes.
4. Meanwhile, break the bread rolls into pieces. Beat the eggs in a bowl and soak the bread pieces in the eggs.
5. Shape soaked bread into balls, then roll in flour to coat.
6. In a skillet, fry the bread balls until golden brown. Add them to the soup.
7. Shred the cooled beef and return it to the soup. Add black pepper and adjust seasoning if needed.
8. Simmer for an additional 10 minutes before serving.

Substitutions

• beef chuck -> chicken thighs
• green bell pepper -> red bell pepper
• coriander -> cilantro

Enhancements in the Next Evolution

• Add cumin for a smoky depth.
• Use homemade beef stock for a richer base.
• Incorporate carrots or potatoes for extra heartiness.