Hearty broth with balls stands as a beloved and iconic dish in Alicante gastronomy. This traditional soup, also known as “piled putxero” in Valencian, originates from peasant cooking in the province of Alicante within the Valencian Community. The recipe has been cherished for generations, especially during festive times and the winter months, when a warm, comforting meal helps fend off the cold.
The bulk broth begins with a rich stock infused with vegetables and spices, paired with meatballs made from ground beef, breadcrumbs soaked in milk, and eggs, all simmered inside the broth. The dish is remarkably versatile, adapting to whatever ingredients are on hand and the personal taste of the cook. It is a wholesome, nourishing plate, perfect for sharing with family and friends while staying cozy on chilly evenings.
Contents
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1 chopped chicken
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1 ham bone
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1 calf bone
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1 pig backbone
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1 large onion
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2 cloves of garlic
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2 large carrots
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1 large leek
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1 large turnip
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1 celery stalk
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2 sprigs of parsley
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2 sprigs of thyme
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Pepper and salt to taste
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For balls:
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250 g minced meat
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Breadcrumbs soaked in 100 g milk
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2 eggs
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2 cloves of minced garlic
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1 tablespoon chopped parsley
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Pepper and salt to taste
Bulk broths embrace many variants, depending on available ingredients. They invite improvisation and personal touch, making each bowl feel like a conversation between cook and guest.
Step by step preparation
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In a large pot, simmer chicken, ham bone, veal bone, pork backbone, peeled and quartered onion, peeled whole garlic, chopped carrots, sliced leek, peeled and sliced turnip, celery, parsley, and thyme. Cover with water and season to taste. Let the mixture cook for about two and a half hours over medium heat.
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Meanwhile, prepare the balls. In a bowl, combine ground beef with breadcrumbs moistened in milk, eggs, minced garlic, chopped parsley, and salt and pepper to taste. Mix until a uniform mass forms, then let it rest a few minutes.
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When the broth has simmered, lift out the larger pieces and strain the liquid. Return the broth to medium heat. Shape the meat mixture into balls of your preferred size and drop them into the bubbling broth. Cook for 15–20 minutes until fully done.
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Skim and then ladle the hot broth into deep bowls, add the reserved chicken pieces, and enjoy a comforting bowl of Alicante balls broth with friends or family.
Menjars de la Terra continues its gastronomic exploration in Vega Baja next week, celebrating the region’s culinary heritage with local flavors and stories.
Video recipe of broth with balls
There is also a video version showcasing the same dish, offering a visual guide to the steps above.
Take advantage!