---
title: "Chilean Concones — Traditional Toasted Flour Dumpling Soup Recipe"
description: "Versión en Español Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in a pork lard broth seasoned with chili paste, merkén, cilantro, and..."
url: https://www.chileanfoodrecipes.com/chilean-concones-toasted-flour-dumpling-soup-recipe/
date: 2026-09-16
modified: 2026-09-16
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-concones-toasted-flour-soup.jpg
categories: ["Soups"]
type: post
lang: en
---

# Chilean Concones — Traditional Toasted Flour Dumpling Soup Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-concones/)

![A deep bowl of Chilean concones soup with reddish broth, toasted flour dumplings, and fresh cilantro.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-concones-toasted-flour-soup.jpg)*Chilean concones soup*

Concones are toasted flour dumplings kneaded with egg, grated carrot, garlic, and parsley, then cooked directly in a pork lard broth seasoned with chili paste, merkén, cilantro, and celery. They’re the most iconic farmhouse soup of the Cautin province in Araucania.

Unlike machos ahogados, another rustic Chilean dumpling soup, concones are made from toasted rather than raw flour, which gives the broth a darker, earthier flavor.

## Nutritional Information

Each serving of concones soup contains approximately 350 kcal, 12 g of protein, 15 g of fat (5 g saturated), 120 mg of cholesterol, 45 g of carbohydrates, 2 g of sugars, and 600 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## How to Make Concones Soup?

Farming families have long relied on concones as an inexpensive, warming meal for cold winter days or lean times. Made with pork lard and merkén, it’s a thick, hearty, homestyle soup well worth reviving.

**Prep time:** 45 minutes

**Cook time:** 30 minutes

**Servings:** 4 people

### Ingredients

#### 1. Broth

- 2 liters water
- 1 large onion
- 1 large egg
- 3 garlic cloves
- 1 celery stalk
- 1 bunch cilantro
- 3 tablespoons pork lard
- 3 teaspoons chili paste (aí color)
- 2 teaspoons merkén
- ½ teaspoon oregano
- 2 teaspoons salt

#### 2. Dumplings (Concones)

- 200 g toasted flour
- 100 ml warm water
- 3 eggs
- 1 bunch parsley
- 1 garlic clove
- ½ carrot, grated
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 pinch ground cumin

### Instructions

1. Boil the water in a large pot and set aside. In a medium pan, melt the lard, add the finely chopped garlic and thinly sliced onion, and sauté until lightly golden. Stir in the chili paste and oregano with a wooden spoon to combine, then add the sofrito to the pot of boiling water and season with salt to taste.

![Light brown Chilean toasted flour, the base ingredient for concones dumplings.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/toasted-flour-concones.jpg)*Toasted flour*

1. Right before adding the concones, stir in the chopped cilantro, the hand-torn celery heart, and the merkén. In a medium bowl, mix the toasted flour, salt, and warm water. Add 2 lightly beaten eggs, the chopped parsley, the minced garlic clove, the grated carrot, and a bit of pepper and cumin to taste.

![Fresh brown farm eggs, used in both the broth and the concones dumpling dough.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/farm-eggs-concones.jpg)*Farm eggs*

1. Mix and knead until you get a soft, even dough, adjusting with more water or flour as needed. Fill a bowl with water, dip a soup spoon into it for a second, then use it to scoop small portions of dough, shaping them into rounds and gently pushing them into the broth with your finger.

![Peeled garlic cloves, used to flavor the sofrito base of the concones broth.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/garlic-cloves-concones-broth.jpg)*Garlic cloves*

1. Repeat until all the dough is used. Cover and cook for 10 minutes from the moment the last concon goes in, stir in a beaten egg and cilantro to taste, then remove from the heat. Serve the concones right away in wide, deep bowls, piping hot.

## Traditional Homestyle Tips

### Why Is the Sofrito Key to the Flavor?

The sofrito made with lard, garlic, sliced onion, and chili paste is the flavor base of the whole broth. Don’t cut back on the lard or the sauteing time, since slowly melted lard pulls the aroma out of the garlic and onion and builds the base that makes this farmhouse soup so distinctive. Vegetable oil gives a flatter result.

### How Do You Keep the Dumplings From Falling Apart?

Toasted flour absorbs far more liquid than raw flour. Add the warm water a spoonful at a time while mixing, the dough should feel soft but not stick to your fingers. If the concones fall apart while cooking, work more toasted flour into the dough; if they turn out too firm, they needed more water.

### How Do You Shape the Dumplings Without Them Sticking to the Spoon?

Dip the soup spoon in the hot broth or in cold water for two to three seconds before scooping each portion of dough. The moisture keeps the dough from sticking to the spoon. Push the concon into the broth with a finger dipped in water, it will release cleanly and hold its round shape.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Vegetable oil | Pork lard | Lighter broth, less traditional flavor |
| Beef or pork bones | Water only | Richer, more nutritious broth |
| Cooked beans or lentils | Broth alone | Extra protein and fiber |
| Common wheat flour | Toasted flour | Becomes machos ahogados, a milder cousin soup |

## Frequently Asked Questions (FAQs)

### 1. What texture should cooked concones have?

They should be tender inside but firm enough to hold their shape in the broth. If they fall apart, the dough was likely too wet.

### 2. Can I replace the pork lard?

Yes, if you’d rather avoid lard, use a vegetable oil such as olive or canola, though pork lard is traditional and gives the soup its characteristic flavor and heartiness.

### 3. What’s the difference between concones and machos ahogados?

The main difference is the base flour. Concones are made with toasted flour, which gives them an earthier flavor and color, while machos ahogados use plain raw wheat flour and tend to be larger.

### 4. How can I make the broth more nutritious?

For a heartier broth, simmer beef or pork bones with the vegetables from the start for a slow-cooked base, or stir in cooked beans or lentils near the end to add protein and fiber.

## Concones vs. Similar Rural Chilean Soups

| Soup | Base | Region | Flavor |
| --- | --- | --- | --- |
| **Concones** | Toasted flour dumplings | Araucania (Cautin) | Earthy, smoky from toasting |
| **Machos ahogados** | Raw flour dumplings | South central Chile | Milder, softer texture |
| **Ulpo soup** | Toasted flour dissolved in liquid | Southern Chile | Thin, no dumplings |
| **Homemade bread soup** | Pieces of dried bread | All of Chile | Thicker, bread flavored |

## Did You Know?

Toasted flour is high in dietary fiber, which helps with satiety and supports healthy digestion, making it a useful ingredient in weight management diets.

## Recommended

- [Chilean Malt with Toasted Flour](https://www.chileanfoodrecipes.com/chilean-malt-toasted-flour-malta-con-harina-tostada-recipe/)
- [Chilean Chilota Cazuela](https://www.chileanfoodrecipes.com/chilean-chilota-cazuela-recipe/)
- [Chilean Menestrón Vegetable and Bean Soup](https://www.chileanfoodrecipes.com/chilean-menestron-vegetable-bean-soup-recipe/)
- [Chilean Loco (Abalone) Carbonada](https://www.chileanfoodrecipes.com/chilean-loco-abalone-carbonada-seafood-stew-recipe/)