Gazpachuelo is the best - known hot soup in Malaga and all its coastal towns. It is the soup that fishermen used to prepare as a first course before the typical Malaga fried food. Ana Abellán tells us how to prepare one of the most traditional dishes on the Costa del Sol.

To make the meatballs, put the minced meat, beef and pork, in a bowl and add the beaten eggs, crushed garlic, chopped parsley and breadcrumbs. We knead and form the meatballs. We fry them with extra virgin olive oil, drain them and set them aside.

In a saucepan, put the chicken broth over low heat. Once we finish frying all the meatballs, they will be added to the broth.

While the meatballs boil for a few minutes, we will make the mayonnaise with oil, egg and salt. Once we have it made, we will add a few drops of lemon.

The next step is to mix the mayonnaise with the broth. It is important to do it progressively so that it does not cut and always with circular movements to remove it.

For plating, we will cut two slices of bread and place them at the base of the plate. We soak the bread with the gazpachuelo and, once soaked, add the meatballs.