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Christmas soup

Christmas soup


  • 400g ROMERO snails
  • 500g mixed ground meat
  • 2 L of chicken stock
  • 3 eggs
  • salt, chopped garlic, pepper for marinating the meat and parsley


The first step is to marinate the meat filling for the pasta. Place the ground beef in a bowl and season with pepper, salt, garlic and parsley. Add a raw egg. Mix everything with a wooden spoon or your hands. Fill in the snails to the edge with the resulting mix. Once the snails are stuffed, boil the snails in a pot with water and two litres of chicken stock. Cook over medium heat for fifteen to thirty minutes. While pasta is cooking, boil two eggs in another pot. Once the eggs are cooked, and five minutes before removing the soup off the heat, add them to the mixture. Serve very hot.

See other recipes: Snails