Get slurping in under an hour with our Vegetables and Corn Dumpling Soup! Spinach is a tasty complement to the corn dumplings in this dumpling soup.
What You Need
Original recipe yields 6 servings
1 cup masa harina
2/3 cup water
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 Tbsp. oil
1 red pepper, chopped
1 small onion, chopped
1 clove garlic, minced
3 cans (14 oz. each) fat-free reduced-sodium vegetable broth
1 pkt. seasoning with coriander and annatto
1 pkg. (5 oz.) baby spinach leaves
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Mix first 3 ingredients until blended. Stir in cheese. Shape into 24 balls; make small indentation in center of each with your thumb.
Heat oil in Dutch oven on medium heat. Add dumplings, in batches; cook 2 min. or until golden brown, stirring occasionally. Remove from pan; set aside.
Add peppers and onions to pan; cook and stir 5 min. Stir in garlic; cook 1 min. Add broth and seasoning; bring to boil. Add dumplings; cover. Simmer on medium-low heat 8 min. or until dumplings are done. Stir in spinach; cook, covered, 3 min.
Serve topped with sour cream.
Substitute 1 cup fresh masa dough for the masa harina and water.
How to Thicken Soup
For a slightly thicker soup, stir additional 2 Tbsp. masa harina into cooked vegetables in pan along with the garlic.
Corn dumplings made with masa harina, also called chochoyones, are popular throughout the Oaxaca region of Mexico. The indentations in the dumplings help them cook more evenly.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup soup and 4 dumplings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.