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!