My mom used to make this soup for us growing up, and I remember checking my siblings’ bowls, just to make sure they didn't get more of the masa balls in the soup (Mexican corn dumplings) than I did. I enjoyed having them so much in my soup that I always asked for more.
Masa Balls in a Black Bean Soup (Mexican corn Dumplings)
The masa balls are also known as "Chochoyotes, Jarochos in the State of Veracruz and Joroches in the Yucatan Peninsula. It is an easy soup with few ingredients that can be prepared in minutes. This is a nourishing, delicious and comforting meal that can be enjoyed all year long.
This dish is very economic, and it will cost you just a few dollars to prepare it. I know many families struggle to achieve their American Dream. Yes, I am talking about the dream of owning a home, sending our kids to college, achieving financial freedom. That dream is not easy nowadays; I know it because we as a family had been going through very rough times for the last 18 months.
You try to cut ends in every possible way just to get by. Food is our body nourishment, and if you are trying to save money for those rainy days, or for the home of your dreams, do not spare in real food for your family, there are many other ways to save and still have a good wholesome meal like this soup.
And now our recipe:
How to make Masa Balls in a Black Bean Soup
Notes:
- If you don’t want to add the pork crackling to the dumplings, you can make them just with the plain masa corn dough. Other dumpling additions are chopped green onions, epazote, cilantro, and cheese.
DIRECTIONS:
- Heat the oil or lard in a casserole over a medium heat, add the chopped onion and fry until the edges become golden brown.
- Add the beans with its broth, turn the heat up to bring it to a boil, then turn heat down to a gentle simmer. This step will take about 5 minutes. While the beans are warming up, start making the dumplings.
- Place cornflour, pork cracklings, salt and warm water in a bowl and mix well. Gently knead the dough until it is very soft and smooth.
- To form the dumplings divide the dough into 16 small balls, pressing your thumb in the center of each ball. This will form a little well, like a belly button in the center of the dumpling.
- Add the dumplings to the simmer beans, the epazote branch (if using), and season with salt and keep simmering. Soup is ready as soon as dumplings float on the surface. Serve warm and enjoy!
¡Provecho!
Mely,
Have you tried corn masa dumplings before?
More recipes:
Alphabet Soup Recipe
Creamy Black Bean Soup
📖 Recipe
Masa Balls in Black Bean Soup
Ingredients
- 3 cups cooked black beans and are broth
- 1 tablespoon vegetal oil or lard
- 3 tablespoons white onion finely chopped
FOR THE DUMPLINGS:
- ¾ cup corn flour the one sold for tortillas
- ½ teaspoon of salt
- ½ cup plus 2 tablespoons of warm water
- ½ cup pork cracklings about 1 oz*
- 1 small epazote branch if available
- Salt to season
TO SERVE:
- Crumble queso fresco and a salsa of your choice.
- Pork Cracklings optional
Instructions
- Heat the oil or lard in the casserole over a medium heat, add the chopped onion and fry until the edges become golden brown.
- Add the beans to its broth, turn the heat up to bring it to a boil, then turn heat down to a gentle simmer. This step will take about 5 minutes. While the beans are warming up, start making the dumplings.
- Place cornflour, pork cracklings, salt and warm water in a bowl and mix well. Gently knead the dough until it is very soft and smooth.
- To form the dumplings divide the dough into 16 small balls, pressing your thumb in the center of each ball. This will form a little well, like a belly button in the center of the dumpling.
- Add the dumplings to the simmer beans, the epazote branch (if using), and season with salt and keep simmering. Soup is ready as soon as dumplings float on the surface. Serve warm and enjoy!
Susan Gutierrez
my masa balls never got cooked they stayed hard and raw-- simmered them for 40 minutes nothing any thoughts?
Mely Martínez
Hello Susan,
That is so weird, they usually only take a few minutes to cook. When they float to the surface they are ready. They shouldn't be hard.
Susan
I added seeds to the masa recipe — a wonderful flavor with the black beans and dumplings!
Christina
My husband absolutely loves this dish. It reminds him of his childhood and what he would eat when he’d visit his abuelita as a boy.
Danielle
The Masa balls should still have a soft and mushy consistency,correct? I just wanted to make sure it's okay that it is okay that they have a firm yet soft texture.
mmartinez
Hello Danielle,
Yes, they will we firm but soft. Enjoy!
Debra Jean
Hola Mely,
I wanted to leave you a note of Thanks for such a Tasty Receta!
I did all that you wrote except I used Fresh Pinto Beans from the olla I made
yesterday, they were so Tasty that my husband asked me to make more to enjoy
for tonight's Meal! Visting Your page is Always a Treat, I enjoy reading your recuerdos
and reflections before each recipe. Thank You So Much.
PS I Made some Pico de Gallo to add to this Wonderful Masita Bean Soup.
mmartinez
Hello Debra,
Thank you for taking the time to leave a comment about the recipe. So glad to know you and your husband like it.
Great idea of adding Pico de gallo Salsa.
Happy cooking!
Anonymous
Is it the masa you can get already mixed or mix yourself into dough, or is it corn flour that is simply corn meal ground finer into a smooth flour?
I am eager to try these; I knew there had to be some kind of Mexican dumplings!
mmartinez
Hello,If you live in an area where fresh corn masa is available you that one, if not use masa harina. Masa harina is a fine corn flour to make corn tortillas.
Anonymous
Looks delicious! Need to make this ASAP!
Aaron
Would the pork crackling be uncooked or cooked?
mmartinez
Hello Aaron,
They had to be cooked, you can buy a small bag of the ones sold at any supermarket in the chips section.
Rebecca
YES YES YES... I knew there had to be a masa equivalent to a Jewish matzo ball soup! Thank you!
I found your site a couple of weeks ago have you bookmarked to check each day....thank you
mmartinez
Hello Rebecca,
I hope you enjoy the mexican version.