So'o apu'a

01 / ABOUT THE DISH

About the dish

So'o apu'a is a beloved Paraguayan soup featuring tender beef meatballs simmered in a light, flavorful broth. The star of the dish is the meatball itself—a rustic blend of ground beef, onion, garlic, corn flour, and egg, seasoned simply with salt and pepper. The use of corn flour is distinctly Paraguayan, giving the meatballs a subtle grainy texture and helping them hold their shape as they cook. Once the meatballs are formed, they are gently simmered in a fragrant broth made from sautéed onions, Roma tomatoes, and green bell pepper, all brought together with beef stock. As the meatballs cook, they absorb the rich, aromatic flavors of the broth, becoming juicy and tender. Its name comes from the Guaraní words so'o (meat) and apu'a (ball), and it’s a cherished comfort dish found in home kitchens across the country. Just before serving, the soup is finished with a sprinkle of fresh green onions, adding a burst of color and a mild, herbal note. It's typically served hot, often accompanied by cassava (mandioca) and lemon wedges for a touch of acidity that brightens the dish.