for the Pantrucas,
- 1 cup of all-purpose flour
- 1/4 cup warm water
- 1/2 teaspoon of kitchen salt
for the soup,
- 1 medium onion, in small cubes
- 1 medium or big carrot, grated
- 300–500 grams of ground meat (turkey, pork, beef)
- 1 teaspoon of oregano
- 1/2 teaspoon of sweet paprika
- 1 clove garlic, finely chopped
- 6 cups vegetable or beef broth (can be made from cubes) or plain water
- 1/2 cup chopped parsley, to serve
- salt, oil, and pepper
- Prepare the Pantrucas dough: Dissolve the salt in hot water. In a bowl, place the flour and add the water, stir with a fork, and then with your hands, form a dough. It should feel elastic. Add more warm water if necessary. Knead for 5 minutes. Cover with a damp cloth or kitchen plastic.
- For the soup: Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the chopped onion and grated carrot. Cook for 5 minutes, stirring.
- Add the ground beef, oregano, colored pepper, garlic, salt, and pepper. Cook for about 6 minutes, and let the meat brown. Add the broth and cover. Let it boil gently—lower the fire.
- Roll the Pantruca dough to a couple of millimeters thick, almost transparent. Cut into square or small rectangles, about 3 x 3 cm.
- Add the Pantrucas, about 6-8 at a time to the boiling broth. They will sink and rise. This is normal. Keep adding the Pantrucas each time the pot returns to a boil until all are added and floating at the top.
- Serve hot, sprinkled with parsley.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove
- Cuisine: Chilean
Keywords: Chilean Soup, Pantrucas