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The Food and Drink of Mexico (1964) – Sopa de Bolitas de Arroz / Rice Ball Soup

April 13, 2012

Booth, George C. The Food and Drink of Mexico. Los Angeles: Ward Ritchie, 1964. P. 26-27. [TX716 .M4 B6 1964]


By Lauren Wolfe, an undergraduate nutrition student at UTSA.


The Food and drink of Mexico by George C. Booth (1964)

Sopa de Bolitas de Arroz / Rice Ball Soup

  • 1 qt. chicken soup
  • 1 1/2 cups cold, cooked rice
  • 2 eggs
  • Nutmeg
  • Salt and Pepper

Grind the cooked rice and mix in slightly beaten eggs, salt, pepper, and nutmeg. Form into balls the size of walnuts.

Bring the chicken soup to a boil and drop in rice balls; cook ten minutes and serve.



Commentary:

Preparing Sopa de Bolitas de ArrozThroughout my experience of preparing Sopa de Bolitas de Arroz (Rice Ball Soup), I found the instructions to be quite frustrating. Typically when I follow recipes I am used to the cookbook informing me with step-by-step guidelines. Since this was an older recipe (1964), the instruction content lacked detail so I had to use my creative side a little more. For example, the recipe did not say how much salt and pepper to use or how much nutmeg to add to the mixture.

Sopa de Bolitas de Arroz in the Pot

My first attempt to make this soup did not turn out too great. It was more bland than I had expected and needed much more flavor. However, my second attempt improved significantly! The rice balls I had made the first time were too big and had to be cooked a little longer. Nevertheless, I enjoyed my experience in the kitchen, learning how to create a recipe I really did take pleasure in!

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