Ingredients for soup:
Heat the broth in a pot until it boils gently. In order to give the dish more flavour, stir fry the vegetables, previously washed, peeled and cut, in Andalusian Extra Virgin Olive Oil and add them to the broth. Simmer slowly for about 20 minutes.
Mix the two types of minced meat with breadcrumbs, salt, pepper and Garam Masala. Make meatballs the size of a marble.
Add a few ‘soepballetjes’ (meatballs) to the broth. Meatballs will be ready when they float on the surface of the broth, in 1-2 minutes.
To make the squid noodle, freeze the squid and cut it into thin strips, like noodles. Sear in a frying pan with Andalusian Extra Virgin Olive Oil at high temperature for a maximum of one minute.
Serve with a “floating island” of whipped cream with lemon zest.
Serving suggestion: Serve with “Palo Cortado”.