• 10 cups basic broth
• 500 g new-season potatoes, peeled and chopped
• 250 g grated carrots
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste
• 1 tablespoon wheat flour, to thicken the soup if needed
• 250 g wheat flour, for the indios
• 500 g fresh curd cheese (cuajada)
• 2 beaten eggs
• 2 tablespoons butter
• 2 stalks cebolla larga (long green onion), finely chopped
• 8 cabbage leaves

For the basic broth

• 16 cups water
• 1½ pounds (750 g) porous bones, preferably hip bones
• 1 pound (500 g) beef, cut into pieces
• 4 green onion stalks (cebolla larga)
• 1 small bunch of thyme, oregano, and bay leaf
• Salt, pepper, and cumin to taste
• Optional: 2 pounds (1 kg) beef ribs, chopped, instead of the bones and the meat