I made these dumplings with a slightly Mexican themed broth however I think that you could probably use whatever broth you like and it would definitely effect the overall tone of the dish. You can taste the corn of the masa but primarily they are like a nice light matza ball that soaks up all the heartiness of the broth in which it is served.
Matza/Masa Ball Soup
- 3 eggs
- 2 tablespoons melted butter
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 teaspoon garlic powder
- 3/4 cup masa flour
1. Separate the egg whites from the egg yolks.
2. In a small size bowl mix the egg yolks with the salt, pepper, garlic powder and melted butter. I was staying simple with this but if you want a more matza ball style dumpling you could add some finely diced parsley too, about a tablespoon.
3. Beat the egg whites in a large bowl till soft peaks form.
4. Alternately fold in the egg yolk mix and the masa to the egg whites. You want to mix thoroughly but not lose the fluffiness that separately beating the egg white imparts on the dumplings.
5. Heat your broth... I used a tomato vegetable based broth and added a little cumin and bay leaf but this works in an onion or mushroom broth, for meat eaters you could use a chicken soup base.
6. Once the broth is at a low boil, lower heat. Shape dumplings by rolling into 1 inch balls and setting aside on a plate.
7. Drop dumplings into heated broth and cook for about 10 minutes or until the dumplings rise to the top.
8. Turn off heat and let sit for approximately 15 minutes. The soup should still be warm but its nice to let the dumplings really soak up some of the flavor from the broth without overcooking them.
You can serve warm right away or reheat later, it keeps very nicely and the dumpling do not get soggy in the broth. They should be firm but tender and porous enough to really soak up the flavors from your broth.
Enjoy! xoxo - Iris
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