Masa Ball Soup (Mexican Corn Dumplings in Chicken Soup)

Name: Masa Ball Soup (Mexican Corn Dumplings in Chicken Soup)
Ingredients: 4 large eggs, beaten; 1/4 cup seltzer or water; 1/4 cup lard, schmaltz (rendered chicken fat) or neutral oil like vegetable or canola oil (see note above); 1 cup masa harina para tamales (see note above); 1 teaspoon baking powder; 1 teaspoon kosher salt, plus more to taste; Freshly ground black pepper; 3 quarts homemade or store-bought low-sodium chicken stock; 1 medium carrot, cut into 1/4-inch dice; 1 rib celery, cut into 1/4-inch dice; 3/4 cup 1/4-inch diced butternut squash; 1/4 cup cilantro leaves and tender stems; 1 jalapeño or Serrano pepper, thinly sliced; 1 lime cut into wedges, for serving

Masa Ball Soup (Mexican Corn Dumplings in Chicken Soup) was pinched from <a href="http://www.seriouseats.com/recipes/2015/04/masa-ball-soup-corn-matzo-recipe.html" target="_blank">www.seriouseats.com.</a>

"A Jewish classic crosses paths with Mexico. [Photographs: Daniel Gritzer] A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. Why this recipe works: * Baking powder helps aerate the dumplings, giving them a light texture. * Optional seltzer further aerates the masa balls, for those seeking the lightest texture. Note: Masa harina para tamales is a corn-based flour used for making tamales and can be found in most latin markets or well-stocked supermarkets. If you can't find it, regular masa harina can be used in its place. Lard will deliver the most Mexican flavor, while schmaltz keeps things more in line with traditional matzo balls; canola or vegetable oil will yield the most neutral results...."

INGREDIENTS

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4 large eggs, beaten

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1/4 cup seltzer or water

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1/4 cup lard, schmaltz (rendered chicken fat) or neutral oil like vegetable or canola oil (see note above)

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1 cup masa harina para tamales (see note above)

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1 teaspoon baking powder

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1 teaspoon kosher salt, plus more to taste

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Freshly ground black pepper

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3 quarts homemade or store-bought low-sodium chicken stock

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1 medium carrot, cut into 1/4-inch dice

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1 rib celery, cut into 1/4-inch dice

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3/4 cup 1/4-inch diced butternut squash

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1/4 cup cilantro leaves and tender stems

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1 jalapeño or Serrano pepper, thinly sliced

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1 lime cut into wedges, for serving

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