Lenten Soup (Sopa de Vigilia)

Ingredients

• 2 eggs
• 4 tablespoons breadcrumb paste (miga de pan rallado)
• to taste garlic, minced
• to taste parsley, minced
• to taste salt
• to taste spice (especia)
• 1/2 lemon
• as needed oil
• as needed hot water
• 2–3 egg yolks

Instructions

1. Mix together the eggs, breadcrumb paste, minced garlic, minced parsley, salt, spice, and lemon juice until a paste forms.
2. Heat oil in a frying pan until hot. Form the paste into small cakes the size of one or two pesetas and fry them in batches until golden on both sides. Remove and set aside.
3. Bring salted hot water to a boil in a pot. Add the fried cakes and simmer for a few minutes until heated through.
4. If desired, finish by beating the egg yolks and stirring them into the hot broth just before serving to enrich and thicken the soup slightly.