Masa Ball Soup (Mexican Corn Dumplings In Chicken Soup) Recipe Recipe

Name: Masa Ball Soup (Mexican Corn Dumplings In Chicken Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, beaten; 1/4 cup seltzer or water; 1/4 cup lard,; (rendered chicken fat) or neutral oil like vegetable or canola oil (see note); 1 cup; (see note); 1 teaspoon baking powder; 1 teaspoon kosher salt, plus more to taste; Freshly ground black pepper; 3 quarts; or store-bought low-sodium chicken stock; 1 medium carrot, cut into 1/4-inch dice; 1 rib celery, cut into 1/4-inch dice; 3/4 cup 1/4-inch diced butternut squash; 1/4 cup cilantro leaves and tender stems; 1 jalapeno or Serrano pepper, thinly sliced; 1 lime cut into wedges, for serving

Servings: persons

4 large eggs, beaten
1/4 cup seltzer or water
1/4 cup lard,
(rendered chicken fat) or neutral oil like vegetable or canola oil (see note)
1 cup
(see note)
1 teaspoon baking powder
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 quarts
or store-bought low-sodium chicken stock
1 medium carrot, cut into 1/4-inch dice
1 rib celery, cut into 1/4-inch dice
3/4 cup 1/4-inch diced butternut squash
1/4 cup cilantro leaves and tender stems
1 jalapeno or Serrano pepper, thinly sliced
1 lime cut into wedges, for serving

1
In a large mixing bowl, combine eggs with seltzer and schmaltz or oil. In a small bowl, stir together masa harina with baking powder, salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes.
2
Meanwhile, divide stock evenly between two pots, season both to taste with salt, and bring to a simmer. Add diced carrots, celery, and squash to one pot and simmer until just tender. Set aside.
3
Using wet hands, and re-wetting hands as necessary, form masa mixture into 1- to 1 1/2-inch balls, and add to simmering pot of stock that doesn't have the vegetables (the mixture may feel a little soft, but should form balls easily enough). When all masa balls are added, cover and simmer until cooked through, 30 to 45 minutes. Cooked masa balls can be kept warm in their broth until ready to serve.
4
Reheat both the vegetable pot and the masa-ball pot. Using a slotted spoon, transfer masa balls to serving bowls (you should have at least 3 per bowl); strain masa ball cooking broth with a fine mesh strainer into the pot with the remaining broth and vegetables. Ladle hot broth with vegetables into each bowl and garnish with cilantro and jalapeno or Serrano peppers. Serve, passing lime wedges at the table.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large eggs, beaten, 1/4 cup seltzer or water, 1/4 cup lard,, (rendered chicken fat) or neutral oil like vegetable or canola oil (see note), and more.

Yes, Masa Ball Soup (Mexican Corn Dumplings In Chicken Soup) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Masa Ball Soup (Mexican Corn Dumplings In Chicken Soup) Recipe

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