'); } })(); /*]]>*/'); } })(); /*]]>*/'); } else { document.write(''); } } })(); /*]]>*/'); document.write(''); document.write(''); if (/[?|&]ex-dp/.test(window.location.href) || document.cookie.indexOf('ex-dp=') !== -1) { bbcdotcom.utils.addHtmlTagClass('bbcdotcom-ex-dp'); } } })(); /*]]>*/'); } })( bbcdotcom.config.isOptimizelyEnabled() );

Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa) recipe - BBC Food
RECIPES

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

Loading

Traditionally eaten at Easter, these salt cod meatballs are served in a chickpea and bean soup and topped with boiled eggs for a Spanish feast.

Ingredients

For the soup

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