Sopa de Verduras y Chochoyotes (Summer Vegetable Soup With Masa Dumplings)
Published May 7, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/112 grams masa harina (any color)
- 4tablespoons extra-virgin olive oil
- Kosher salt
- 2medium carrots, roughly chopped
- 2celery stalks, chopped
- 1poblano pepper, stemmed, seeded and chopped
- 1medium zucchini, quartered lengthwise and sliced thick
- ½medium white onion, chopped
- 1 to 2medium jalapeños, stemmed, seeded and chopped
- 3garlic cloves, finely chopped
- 2ears corn, cut into 2-inch rounds or 1 cup corn kernels (from 2 ears), see Tip
- Lime wedges, for serving
Nutritional analysis per serving (4 servings)
304 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 6 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, mix the masa harina, 1 tablespoon oil, ½ teaspoon salt, and ¾ cup warm water until combined and a sticky dough forms. Cover with a clean kitchen towel and let sit at room temperature for 20 minutes to allow the masa to hydrate.
- Step 2
Heat remaining 3 tablespoons oil in a large pot or Dutch oven over medium-high. Add carrots, celery, poblano, zucchini, onion, jalapeños, garlic and 1½ teaspoons salt, and cook, stirring occasionally, until vegetables are almost tender and just beginning to brown, 8 to 10 minutes. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and any liquid in the pot has evaporated, about 5 minutes. Add 6 cups water, increase heat to high and bring to a boil, then reduce heat to maintain a low boil and cook until vegetables are tender, about 10 minutes.
- Step 3
Meanwhile, form the chochoyotes (dumplings). Scoop rounded tablespoons of the dough, roll into balls, and place on a platter or small sheet tray; you should have about 16. Cup your hand and place a ball in the center. Use your thumb to gently press down in the center of the ball to make an indentation, like a thumbprint cookie but with a rounded backside. Repeat with remaining balls.
- Step 4
Gently add the dumplings to the pot and cook until they float to the top and are cooked through, 5 to 10 minutes. Taste and season the soup with more salt if desired. Divide the soup among bowls and serve warm with a squeeze of lime.
- If you like, use drained canned corn or thawed frozen kernels instead of fresh.
Private Notes
Comments
I was feeding 2 teenage boys, so I made the recipe rather bigger — I just eyeballed it, didn’t double it — but I did fully double the chochoyotes. I added a can of pinto beans, to make a complete protein — a delicious addition. In the interest of full disclosure, I will reveal that I also added (organic chicken) Better Than Bouillon and used frozen white corn. All 4 of us loved the soup. Strongly recommend making extra chochoyotes, or you might find yourselves fighting over them.
One of my favorite aspects of Mexican soups is the way that each person at the table can customize their bowl. The soup itself can be mild in flavor, but you can have a pile of toppings to add that heat it up or change the texture. My preferred add-ins include salsa macha, diced avocado, fresh cilantro, thinly sliced radish, feather thin shredded cabbage, chopped serranos, and lots of lime wedges (squeeze them, then toss them in the bowl).
I was excited for this soup because it seemed similar to the Cuban soups I grew up eating, but with a vegetarian Mexican twist. As is, it turned out pretty bland. I had to add a bunch of sofrito to give it more flavor and a Goya packet. Then it was delicious! The chochoyotes were easy to make and gave more substance to the soup (thickened it too) and the corn on the cob was perfection. Had it with some rice on the side. For future: use stock, add more seasoning, use mushroom.
Just had to come rave about how delicious this soup is. The only difference I made was using 4 cups of vegetable broth + 2 cups of water instead of the 6 cups of just water. I used 2 jalapeños and it was very spicy but not too much, just enough to make it exciting. I love how the chochoyotes thicken the soup as it sits. I will probably make a few more of them next time I make this... which will most likely be next week, it's THAT good.
I want to eat this soup every week - the masa dumplings have such an addictive texture and add a wonderful starchiness/richness to the broth as they cook. I tend to double the vegetable content in this and add a cup or so more water and it turns out fantastic
One of my favorite aspects of Mexican soups is the way that each person at the table can customize their bowl. The soup itself can be mild in flavor, but you can have a pile of toppings to add that heat it up or change the texture. My preferred add-ins include salsa macha, diced avocado, fresh cilantro, thinly sliced radish, feather thin shredded cabbage, chopped serranos, and lots of lime wedges (squeeze them, then toss them in the bowl).
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