Southwest Masa Dumpling Soup
This Southwest masa dumpling soup is the kind of dish that warms you from the inside out. Soft masa dumplings simmered gently in a savory broth, that is filled with tender vegetables and warm spices. Creating a bowl that’s both hearty and comforting. Finished with fresh cilantro and a squeeze of lime, this soup balances rich corn flavor with bright Southwest inspired notes.
Ingredients
Masa Harina: This is a finely ground corn flour made from nixtamalized corn. Be sure to use masa harina specifically labeled for tamales, as it is less finely ground then cornmeal. Masa harina also undergoes a process that naturally removes the first layer of the dried corn, which lets the dough absorb water and makes it fluffy. We used blue corn masa harina in this but any color works. Lard: Fat is essential for soft and fluffy dumplings. Traditional lard provides rich flavor and a tamale like flavor. You can substitute vegetable shortening if you would like to make this vegetarian. Spanish paprika: This brings a mild smokiness and earthy sweetness that complements the masa dumplings and squash beautifully. Oregano: This a pivotal spice in this dish as it brings balance to the soup with a subtitle brightness. Chili Powder: Provides gentle heat and depth. Adjust to taste or omit for a milder soup. Butternut squash: Butternut squash adds natural sweetness. It also makes the soup more hearty and satisfying. Stock: The stock forms the foundation and base for the soup. If you are making this vegetarian use vegetable stock.
Southwest Masa Dumpling Soup
Servings: 6
Equipment
- 1 5-6 Quart Dutch oven or stock pot with lid
Ingredients
Corn Dumpling Dough
- 1 Cup Masa Harina (for tamales)
- 3 ea Large eggs
- 1/4 Cup Lard or vegetable shorting either soften in microwave or leave out on counter.
- 1 tsp Baking powder
- 1 tsp Cumin ground
Soup
- 1 Tbsp Olive Oil
- 1 ea White Onion Diced
- 3 ribs Celery diced
- 4 ea Garlic cloves minced
- 1/2 Tbsp Spanish Paprika
- 1/2 Tbsp Oregano
- 1 tsp Chili Powder optional
- 2 tsp Salt
- 1 Cup Butternut squash diced
- 2 Quarts Vegetable or Chicken stock
- 1 ea Zucchini sliced into half circles
- 1 bunch Cilantro
- 1 ea Lime cut into wedges
Instructions
Corn Dumpling Dough
- Whisk eggs in a medium bowl.
- Combine lard and eggs whisk till combined.
- Mix in masa flour, cumin, salt, and baking powder.
- Once combined cover and chill for 30 mins.
Soup
- Place a 6qt Dutch oven or stock pot on medium heat.
- After 3 minutes add oil, onions, and celery.
- Cook for 3-4 minutes or until softened.
- Then add garlic and spices, then cook for 1-2 minutes or until fragrant.
- Place stock into the pot and bring to simmer.
- while waiting pull masa dough out and start rolling into one tablespoon balls.
- Once at a simmer add butternut squash and corn dumplings.
- Bring back to a simmer then lower heat to low, cover and cook for twenty five minutes.
- After twenty five mins uncover and add zucchini.
- Recover and cook an additional 5 minutes.
- To serve ladle three dumplings with soup into a bowl and garnish with fresh lime juice and chopped cilantro. Enjoy!
Serving Suggestion
- Top with fresh cilantro and lime juice.
- This dish pairs nicely with a crisp Mexican style beer, margherita, or sparkling water with lime.
- If reheating the soup: place leftovers in pot covered over low medium heat till simmering about five minutes.
Tips and Tricks
- You can make the dumpling dough a day ahead of time.
- Cooking the paprika, oregano, and chili powder briefly in oil releases their full flavor.
- Stir in shredded chicken for a heartier meal.
- Fell free to mix and match vegetables or starches. While testing this recipe we tried different combinations of vegetables. Such as potato and carrots, as well as corn, bell pepper, and zucchini.
- Add in your favorite beans to add protein and to make it more hearty.
- To store leftovers store dumpling separate as they could absorb all the liquid and become mushy.
