Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)


Traditionally eaten at Easter, these salt cod meatballs are served in a chickpea and bean soup and topped with boiled eggs for a Spanish feast.


For the soup

For the albondigas

  • 250g/9oz stale bread, crusts removed
  • 150ml/¼ pint full-fat milk
  • 250g/9oz salt cod, soaked for 24–48 hours in cold water, (changing the water every 12 hours)drained, skin removed and reserved
  • large bunch flatleaf parsley, finely chopped
  • olive oil, for frying
  • freshly ground pepper