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RECIPE / ONE REALIZATION

So'o apu'a

This is an authentic recipe for so'o apu'a, a traditional Paraguayan meatball soup made with ground beef, corn flour, and aromatic vegetables simmered in a light yet flavorful broth. The recipe is approved by Margarita Miró de Ibars, Paraguay's foremost culinary historian, who dedicated her life to documenting and preserving the country's traditional cuisine. Her version stays true to the dish's humble origins, offering a comforting, nourishing meal deeply rooted in Paraguayan home cooking. The recipe is adapted from the website of Cocina Rica ( cocinarica.com.py ), the best-selling gastronomic magazine in Paraguay.

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Servings
6
Preparation
30 min
Cooking
1 hr
Total
1 hr 30 min

RECIPE INGREDIENTS

  • MEATBALLS
  • 500g (1.1 lbs) ground beef
  • 1 chopped white onion
  • 150g (5.3 oz) corn flour
  • 1 chopped garlic clove
  • 1 egg
  • salt and pepper to taste
  • BROTH
  • 25 ml (2 tbsps) oil
  • 1 chopped white onion
  • 2 chopped Roma tomatoes
  • 1 chopped green bell pepper
  • 1 L (4 cups) beef broth
  • chopped green onions to taste

METHOD

  1. 01

    Mix all meatball ingredients in a bowl. Knead well and form balls to desired size. Adjust salt.

  2. 02

    Sauté onion, tomatoes, and bell pepper in oil.

  3. 03

    Add beef broth and bring to a boil.

  4. 04

    Add meatballs and cook until beef is fully cooked.

  5. 05

    Remove from heat and sprinkle with chopped green onions.

  6. 06

    Serve hot, optionally with lemon wedges and cassava.