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

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.