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(Colombian Rice fritters Soup)

Sopa de Orejas (Colombian Rice fritters Soup)

Erica Dinho
5 from 10 votes

Ingredients
 

  • 10 cups of beef broth
  • 1 tablespoon olive oil
  • 1 white onion diced
  • 3 scallions chopped
  • 6 garlic cloves crushed
  • 2 teaspoons of ground cumin
  • 1 teaspoon of achiote
  • ¼ cup finely chopped fresh cilantro or parsley
  • 2 carrots peeled and sliced
  • 3 large potatoes peeled and diced
  • 2 cups of cooked white rice
  • ½ cup of milk
  • 2 beaten eggs
  • 1 teaspoon ground cumin
  • 1 teaspoon sazon goya with azafran
  • Salt and pepper
  • Vegetable oil for frying

Instructions
 

  • Heat the oil over medium heat in a large pot, add the onions, scallions, garlic cumin, achiote, cilantro, salt and pepper.
  • Add the broth, carrots and potatoes. Bring to a boil, reduce temperature and simmer for about 30 minutes.
  • While the broth is simmering, start making the fritters: Place the rice in the food processor and process for about 2 minutes.
  • Mix well, the rice, milk, eggs, sazon goya, cumin, salt and pepper in a medium bowl.
  • Pour oil to a depth of 2 inches in a skillet. Drop the rice mixture by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
  • Add the fritters to the soup and cook for 12 minutes more. Add fresh cilantro and serve warm with rice and avocado on the side.
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