Mexican Corn Dumpling Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A totally delicious and different soup - our local grocery store was making this last week and I got the recipe. The recipe called for 1 Tbsp chili powder originally but for my own personal taste I reduced it to 1/2 Tbsp. It also makes a fantastic vegetarian dish if you omit the meat - you get the protein from the beans and the heaviness from the dumplings! Ingredients:
1 lb cooked ground beef or 1 lb shredded chicken |
1 cup minced onion |
2 teaspoons olive oil |
1/2 tablespoon chili powder |
2 teaspoons minced garlic |
2 cups vegetable broth |
1/2 teaspoon oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (15 ounce) can garbanzo beans, drained |
1 (15 ounce) can diced tomatoes |
cilantro (optional) |
lime juice (optional) |
shredded cheese (optional) |
sour cream (optional) |
1/2 cup masa harina or 1/2 cup cornmeal |
1/8 teaspoon salt |
3 tablespoons hot water |
1 teaspoon olive oil |
Directions:
1. Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
2. Add meat thru diced tomatoes and simmer covered.
3. Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
4. Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
5. Simmer for 3 minutes, until dumplings float.
6. Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.
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