Sopa de Chipilín with Masa Balls

Sopa de Chipilín with masa balls is a cherished traditional dish from Chiapas, Mexico. This flavorful soup combines the light bitterness of chipilín leaves with hearty corn masa dumplings, fresh vegetables, and a savory tomato broth. It’s perfect as a comforting main course or a vibrant starter to any Mexican meal.

Ingredients

🌽 750g fine white masa, store-bought
🌿 200-250g chipilín leaves, de-stemmed, roughly chopped
🥒 1 round zucchini (calabacita), chopped into small cubes
🌾 3 ears of corn, kernels sliced off
🧀 150g shredded crema cheese
🍚 75g sour cream, optional garnish
🍅 3 large red tomatoes, chopped
🧅 1/4 medium onion, chopped
🧄 1 large clove garlic, chopped
🧂 1 teaspoon salt for masa, more to taste
🛢️ 1 tablespoon cooking oil
💧 1.5 liters water
🧂 A small amount of Knorr Suiza chicken bouillon powder

Instructions

1- Prepare the Masa Balls:

• In a large mixing bowl, combine 750g of fine white masa with 1 teaspoon of salt and a handful of chopped chipilín leaves. Mix thoroughly by hand.
• Add more chipilín leaves and incorporate the shredded crema cheese. Mix until well combined.
• Shape the masa mixture into small balls, about 2-3 cm in diameter. Set them aside to rest.

2- Make the Sofrito (Broth Base):

• Heat 1 tablespoon of cooking oil in a large pot over medium heat.
• Add the chopped garlic and onion to the hot oil. Sauté until fragrant and translucent.
• Add chopped tomatoes, and cook while mashing them with a potato masher into a smooth sauce.

3- Simmer the Broth:

• Pour in 1.5 liters of water, cover, and bring to a boil.
• Add zucchini cubes, corn kernels, and a handful of chipilín leaves to the pot.
• Season with salt to taste and Knorr Suiza chicken bouillon powder. Boil for about 10 minutes until the zucchini is tender.

4- Cook the Masa Balls:

• Gently drop the prepared masa balls into the boiling broth one at a time.
• Do not stir after adding the masa balls. Cover and cook for exactly 10 minutes, allowing them to cook through and thicken the soup.
• Turn off the heat once done.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: Approx. 320 per serving
Proteins: 12g per serving
Fats: 15g per serving
Carbohydrates: 40g per serving
Equipment:

• Large glass mixing bowls
• Stainless steel large pot
• Wooden cutting board
• Chef's knife
• Black slotted spoon
• Black potato masher
• Pink pitcher
• Pink ladle
• Glass pot lid
• Small glass bowls for serving

Cooking Tips

• For convenience, source pre-chopped vegetables and masa from local markets like San Juan in Tuxtla Gutiérrez.
• Avoid stirring the masa balls while cooking to prevent them from breaking.
• Any grated cheese like Parmesan can be used in place of crema cheese.

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Sopa de Chipilín with Masa Balls