<h1 class="pgc-h-arrow-right" data-track="1" > Masha Ball Soup (Chicken Soup Corn Dumplings) Recipe</h1>
Based on the classic matzo ball soup recipe, this one uses masa harina to make tamales instead of using matzo meals to make light, moist boiled dumplings, which have a lot in common with the tamales themselves. We put them in chicken soups that are added to Mexican flavors such as jalapeno, lime juice and parsley.
Baking powder helps to inflate the dumplings, giving them a light texture.
For those looking for the lightest texture, the optional soda further inflates the martha ball.
Notes: Masa harina para tamales is a type of corn flour used to make tamales and can be found in most Latin markets or supermarkets with good stocks. If you can't find it, you can replace it with a normal masa harina. Lard will deliver the most Mexican flavor, while Schmaltz will make things more in line with traditional matzo balls; rapeseed oil or vegetable oil will produce the most neutral results.
Mexican masa ball soup, or, a silly pun, turns into a truly delicious dish
<h1 class="pgc-h-arrow-right" data-track="25" > ingredient recipes</h1>
<h1 class="pgc-h-arrow-right" data-track="25">
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4 large eggs, beaten
1/4 cup soda or water
1/4 cup lard, schmaltz (refined chanterelles) or neutral oil such as vegetable oil or rapeseed oil (see notes)
1 masa harina para tamales (see Note)
1 tsp. baking powder
1 tsp. coarse salt, add more flavor
Freshly ground black pepper
3 Quart homemade or store-bought low-sodium chicken broth
1 medium carrot, cut into 1/4-inch dice
1 pound celery, cut into 1/4 inch dice
3/4 cup 1/4"walnut diced pumpkin
1/4 cup coriander leaves and young stems
1 jalapeno or serrano pepper, thinly sliced
Cut 1 lime into wedges and serve
<h1 class="pgc-h-arrow-right" data-track="41" > approach</h1>
In a large mixing bowl, mix the eggs with soda, Schmetz or oil. In a small bowl, stir Masahalena with baking powder, salt and pepper. Add the dry ingredients to the wet ingredients and stir well. Refrigerate without lid for 30 minutes.
At the same time, divide the broth evenly into two pots, season with salt, and simmer over low heat. Place the chopped carrots, celery and pumpkin in a pot and simmer over low heat until just tender. shelve.
Using wet hands and re-wetting your hands as needed, make the masa mixture into 1 to 1 1/2 inch balls and add to a saucepan without vegetables (the mixture may feel a little soft, but should easily form balls). When all the balls are added, cover and simmer until cooked, 30 to 45 minutes. Cooked masa balls can be kept warm in the broth until they are edible.
Reheat the vegetable pot and massa ball pot. Using a colander, transfer the rasa balls to a bowl (there should be at least two 3s per bowl); use a fine mesh filter to pour the masa ball cooking broth into the pot along with the remaining broth and vegetables. Pour the hot soup with vegetables into each bowl and garnish with coriander and jalapeno or serrano peppers. Serve, pass the lime block on the table.