Vori Vori Corn Dumpling Soup || Gracefult Kitchen

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Vori Vori Corn Dumpling Soup

Soups

Vori means "ball" in the Guaraní language of Paraguay; vori vori is the plural form. The name references the spherical dumplings that float in the broth. The soup originated as a fusion of the cuisines of Spanish Franciscan missionaries and the Guaraní people.

Ingredients

1 bone-in chicken breast (about 1 ¼ pounds)
1 small yellow onion, peeled
1 small carrot
1 stalk celery
1 large clove garlic
¾ teaspoon salt
8 cups water
4 cups diced butternut squash
1 large egg plus 1 large egg yolk
¼ cup grated white onion
1 cup fine stone-ground cornmeal
2 tablespoons ghee or unsalted butter, at room temperature
1 cup grated queso blanco (see Tip) or ricotta salata
Chopped fresh parsley or scallion greens for garnish

Description

To prepare soup: Place chicken, yellow onion, carrot, celery, garlic and salt in a large pot. Add water, cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, until an instant-read thermometer inserted in the thickest part of the meat without touching bone registers 165°F, about 25 minutes. Allow the chicken to cool in the broth for 10 minutes. Transfer the chicken to a plate. Strain the broth and return it to the pot. (Discard solids.)
Meanwhile, to prepare dumplings: Mix egg, egg yolk and onion in a large bowl with a fork. Add cornmeal and stir to combine. Add ghee (or butter) and mash it in with the back of the fork. Add cheese and knead until a smooth dough forms. Cover and let rest for 10 minutes.
Bring a large saucepan of water to a boil over high heat. Shape the dough into 18 dumplings, about 1 inch in diameter. Reduce heat to a simmer and add half the dumplings. Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes. Use a slotted spoon to transfer them to a large plate. Repeat with the remaining dumplings.
Add squash to the broth in the pot. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the squash can be easily pierced with a fork, 10 to 15 minutes.
Shred the chicken and return to the broth, along with the dumplings. Simmer until the chicken and the dumplings are heated through, about 5 minutes. Serve topped with parsley or scallion greens, if desired.