Mexican Corn Dumpling Soup - cooking recipe

Ingredients

1 lb cooked ground beef or 1 lb shredded chicken
1 cup minced onion
2 teaspoons olive oil
1/2 tablespoon chili powder
2 teaspoons minced garlic
2 cups vegetable broth
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can diced tomatoes
cilantro (optional)
lime juice (optional)
shredded cheese (optional)
sour cream (optional)
1/2 cup masa harina or 1/2 cup cornmeal
1/8 teaspoon salt
3 tablespoons hot water
1 teaspoon olive oil

Preparation

Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
Add meat thru diced tomatoes and simmer covered.
Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
Simmer for 3 minutes, until dumplings float.
Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.