Behind the Scenes of Argentinean Cuisine: Frangollo

There’s nothing quite like a mother’s cooking. At least, that’s how Napoleón, a Tucumán native based in Buenos Aires, feels when preparing frangollo soup. For him, this recipe and its flavors are linked to memories of his childhood when his mother used to make it.

This traditional dish represents yet another different use of maize in Argentinean gastronomy. Learn the step-by-step recipe and ingredients needed to prepare traditional frangollo soup with meatballs below.

As seen in the video, the meatballs are cooked with corn flour. It is worth mentioning that this is corn starch, not polenta, and it is used together with the other ingredients, not as a batter.

A huge quantity and variety of vegetables, like squash, carrot, celery, sweet pepper, leek, etc., are also present and added to the soup in order of cooking time, from longest to shortest.

This northern locro family stew, like its relatives and other traditional Argentinean stews, has strong ties to get-togethers between acquaintances and old friends. As Napoleón, the star of our video, says, it is a dish that is made for sharing.

This northern locro family stew, like its relatives and other traditional Argentinean stews, has strong ties to get-togethers between acquaintances and old friends. As Napoleón, the star of our video, says, it is a dish that is made for sharing.