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.
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.
We threw in a few chile de arbol into ours just before the pot was done, too.
Have you tried Masa Ball Soup?