So this is a new favorite. Of course, this is a soup based on matzo ball soup, but instead of matzo, we used masa harina which is what’s used to make tamales and added the masa balls to a deeply flavorful home made chicken stock spiced with Mexican seasonings and fresh ingredients. We fire roasted poblanos that we grew in our garden and added in organic corn, jalapeño, heirloom tomatoes, fresh lime and simmered it all in a home made chicken stock. The chicken from the soup stock was pulled and added in after the soup was done. You can use a a boxed organic chicken stock AND a rotisserie chicken to save time. To serve, finish with fresh cilantro and if you have a good one on hand, slice some avocado over the top.
Makes 4 servings
INGREDIENTS
- 4 organic eggs, beaten
- 1/4 C seltzer water
- 1/4 C lard, rendered chicken fat (if you don’t have chicken or duck fat, you can use olive oil)
- 1 C Masa Harina Para Tamales
- 1 tsp baking powder
- 1 T kosher salt, plus more to taste
- 1 tsp cracked black pepper
- 1/4 C cilantro, chopped, plus more for garnish
- 3 Qrts home made chicken stock (or 3 quarts organic boxed chicken stock)
- 1/2 C onion, chopped
- 1 C roasted poblano, diced (or serranos or even green bell pepper will work)
- 1 C ripe tomato, diced
- 1 C organic yellow or white corn, sautéed with 1 teaspoon olive oil, 1 tsp smoked paprika and 1/2 tsp salt
- 1 T fresh lime juice
- 1 tsp toasted cumin
- 2 C pulled chicken (from your home made stock) OR rotisserie chicken
- 1/3 C cilantro leaves and tender stems
- 1 jalapeño or Serrano pepper, thinly sliced
- 1 lime cut into wedges, for serving
In a mixing bowl, add your eggs and beat with the seltzer and your fat (chicken or olive oil). Add the masa harina, baking powder, salt, pepper and cilantro. Stir to combine thoroughly and then refrigerate (uncovered) for at least 30 minutes. While your masa ingredients are refrigerating, get two stock pots and divide your chicken stock. In one stock pot, add in onion, poblanos, tomato, sautéed corn, lime juice and cumin. Cover this stock pot and put on a low simmer. It should simmer for about 20 minutes. In the other stock pot with chicken stock (without ingredients) cover pot and bring stock to a gentle boil. Take your masa mixture from fridge and with wet hands, make 2 inch balls and add them to the rolling boil chicken stock. Turn stock down to a medium low and continue to add in masa balls. Once all are added to stock, cook for 30 minutes on the medium low heat. Once masa balls are done, you can begin serving. Grab 4 big bowls and with a slotted spoon, add 3 masa balls per bowl and a 1/3 cup to a 1/2 cup of the pulled chicken. Ladle chicken stock with vegetables into each bowl. Garnish with cilantro and sliced jalapeno. Serve with lime wedges.