Name: Corn Dumpling Soup with Chicken Broth and Mexican Flavors
Prep time: 15 min
Cook time: 50 min
Total time: 95 min
Yield: 4
Ingredients: 4 large eggs, beaten; ¼ cup seltzer or water; ¼ cup lard, schmaltz (rendered chicken fat) or neutral oil like vegetable or canola oil, see note; 1 cup masa harina para tamales, see note; 1 tsp baking powder; 1 tsp kosher salt, plus more to taste; Freshly ground black pepper; 3 quarts homemade or store-bought low-sodium chicken stock; 1 medium carrot, cut into 1/4-inch dice; 1 rib celery, cut into 1/4-inch dice; ¾ cup 1/4-inch diced butternut squash; ¼ cup cilantro leaves and tender stems; 1 jalapeño or Serrano pepper, thinly sliced; 1 lime cut into wedges, for serving

Corn Dumpling Soup with Chicken Broth and Mexican Flavors

A playful twist on matzo ball soup, this recipe features light and moist corn dumplings made with masa harina, served in a flavorful chicken broth with vegetables and a kick of jalapeño and lime.

Prep15 min

Cook50 min

Total1h 35m

DifficultyMedium

Servings4

This soup started as a pun on 'matzo ball' and 'masa ball', but it's no joke—the corn dumplings are tender, moist, and surprisingly light, with a subtle corn flavor that pairs beautifully with the rich chicken broth.

We've taken the classic matzo ball soup formula and given it a Mexican makeover: the dumplings are made with masa harina (the same corn flour used for tamales), and the broth is brightened with jalapeño, lime, and cilantro. It's a comforting, flavorful bowl that's perfect for a cozy dinner or a festive starter.

Method

In a large bowl, whisk the eggs with the seltzer and the fat (schmaltz or oil). In a separate small bowl, mix the masa harina with the baking powder, salt, and a generous grind of black pepper. Pour the dry ingredients into the wet and stir until just combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
While the dough chills, pour the chicken stock into two large pots, dividing it equally. Season both pots with salt to taste and bring to a gentle simmer. Add the diced carrot, celery, and butternut squash to one pot and cook until just tender, about 5 minutes. Keep this pot warm over low heat.
With wet hands (re-wet as needed), shape the masa mixture into balls about 1 to 1 1/2 inches in diameter. The dough will be soft but should hold together. Drop the balls gently into the simmering stock in the second pot (the one without vegetables). Once all the balls are in, cover the pot and simmer gently until the dumplings are cooked through, 30 to 45 minutes. You can keep them warm in their broth until serving.
Just before serving, reheat both pots if needed. Using a slotted spoon, transfer the masa balls to serving bowls, aiming for at least 3 per bowl. Strain the cooking broth from the masa balls through a fine-mesh sieve into the pot with the vegetables and remaining broth. Ladle the hot broth with vegetables over the dumplings in each bowl. Garnish with cilantro and jalapeño or Serrano slices. Serve immediately, passing lime wedges at the table for squeezing over.

💡 Tips

If you can't find masa harina para tamales, you can use regular masa harina, but the texture may be slightly different.
For a richer flavor, use homemade chicken stock or a good-quality store-bought one.
The dumplings can be made ahead and kept in their broth, then reheated gently before serving.

Inspired by a recipe from Serious Eats

Corn Dumpling Soup with Chicken Broth and Mexican Flavors

Ingredients

Method

💡 Tips

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