This Mexican soup combines traditional masa with simple ingredients to make a corn dumpling in chicken soup loaded with fresh vegetables.
When you think of Mexican food, you probably don’t envision a masa ball soup.
The truth is, masa is something that most Mexican or Mexican American families have in their pantry – call it a pantry staple, it’s there and has a variety of purposes.
From tamales and sopes to gorditas and in some cases, part of your next atole recipe.
This Masa Ball Soup is quite simple to make. It’s perfect for those nights that you are trying to go meatless, whether for dietary reasons, or cost savings. Or perhaps you forgot to pull meat out of the freez.
Although regular masa will work, you might want to try masa para tamales – which has a coarser grind than regular masa, which seems to work much better in this soup. Mix up the masa with eggs and water (or, seltzer water) to make a Mexican version of matzo balls.
Similar to matzo balls, you can use a little oil or, for more flavor pick an animal fat. The end mixture is much similar to that of tamales, with the exception of eggs.
Allowing that mixture to sit in the refrigerator for 30 minutes works well to hydrate the masa, before rolling it into balls and cooking it in a pot of broth.
This Mexican soup combines traditional masa with simple ingredients to make a corn dumpling in chicken soup loaded with fresh vegetables.
Ingredients
- 1 C. masa para tamales
- 1/4 C. olive oil or lard (or substitute butter at room temp)
- 1/4 C. seltzer water
- 4 eggs, beaten
- 1 tsp kosher salt
- 1 tsp baking powder
- ground black pepper
- 3 quarts chicken broth
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 medium russet potatoes, peeled and diced
- 1/4 C. cilantro leaves
- optional: 1 jalapeño pepper
- optional: fresh limes, cut into wedges
Instructions
- In a large mixing bowl, mix the eggs with seltzer and the oil (or, butter/lard). Add the masa harina, baking powder, salt and pepper. Stir to combine thoroughly and then refrigerate (uncovered) for at least 30 minutes.
- During that time, divide the stock - half in one pot, half in another. In one pot, add the diced carrots, celery, and potatoes and simmer until tender.
- Grab the masa mixture from the fridge, and using wet hands, form the mixture into 2 inch balls, and add to the simmering pot of stock without vegetables. Once all are added, cook on medium heat 30-40 minutes.
- After 45 minutes, prepare bowls - use a slotted spoon to transfer 2-3 masa balls to each bowl, then ladle in broth and vegetables. Garnish with limes, jalapeños (if desired).
We threw in a few chile de arbol into ours just before the pot was done, too.
Have you tried Masa Ball Soup?
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