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You are here: Home » Recipes » Mexican Soups

Masa Balls in a Black Bean Soup

Published: Aug 14, 2015 · Updated: Mar 7, 2019 by Mely Martínez

JUMP TO RECIPE

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)

Masa Balls in a Black Bean Soup | Mexican Recipes

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.

Masa Balls in a Black Bean Soup | Ingredients

And now our recipe:

How to make Masa Balls in a Black Bean Soup

JUMP TO FULL INSTRUCTIONS

Masa Balls in a Black Bean Soup | Authentic Mexican Recipes

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.
Masa Balls in a Black Bean Soup | Quick and Easy recipe

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.
Masa Balls in a Black Bean Soup | Corn dumplings
  • 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!
Masa Balls in a Black Bean Soup | Mexican Recipes

¡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

Mely Martínez
Masa Balls in a Black Bean Soup, This dish is very economical, and it will cost you just a few dollars to prepare it. Made using Masa Harina to form the Masa dumplings.
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soups
Cuisine Mexican
Servings 4
Calories 315 kcal

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!

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.

Nutrition

Calories: 315kcalCarbohydrates: 53gProtein: 14gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 359mgPotassium: 469mgFiber: 12gSugar: 1gVitamin C: 1mgCalcium: 35mgIron: 3mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Susan Gutierrez

    April 19, 2021 at 7:38 pm

    my masa balls never got cooked they stayed hard and raw-- simmered them for 40 minutes nothing any thoughts?

    Reply
    • Mely Martínez

      April 20, 2021 at 6:31 pm

      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.

      Reply
  2. Susan

    October 14, 2020 at 4:57 pm

    5 stars
    I added seeds to the masa recipe — a wonderful flavor with the black beans and dumplings!

    Reply
  3. Christina

    April 24, 2020 at 11:38 am

    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.

    Reply
  4. Danielle

    November 28, 2018 at 6:08 pm

    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.

    Reply
    • mmartinez

      November 28, 2018 at 7:11 pm

      Hello Danielle,
      Yes, they will we firm but soft. Enjoy!

      Reply
  5. Debra Jean

    December 03, 2017 at 2:30 pm

    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.

    Reply
    • mmartinez

      December 03, 2017 at 2:39 pm

      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!

      Reply
  6. Anonymous

    December 16, 2016 at 11:29 pm

    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!

    Reply
    • mmartinez

      December 17, 2016 at 3:48 am

      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.

      Reply
  7. Anonymous

    October 27, 2015 at 2:43 am

    Looks delicious! Need to make this ASAP!

    Reply
  8. Aaron

    August 18, 2015 at 11:40 pm

    Would the pork crackling be uncooked or cooked?

    Reply
    • mmartinez

      August 20, 2015 at 7:06 pm

      Hello Aaron,

      They had to be cooked, you can buy a small bag of the ones sold at any supermarket in the chips section.

      Reply
  9. Rebecca

    August 14, 2015 at 4:09 pm

    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

    Reply
    • mmartinez

      August 14, 2015 at 4:58 pm

      Hello Rebecca,

      I hope you enjoy the mexican version.

      Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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