Amanda’s Sopa de Albondiagas

This is a Nicaraguan family recipe. Amanda does not use specific measurements of ingredients but adds as she goes/to taste, measurements are an estimate of what was used

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Step 1

Diced veggies (carrot, tomato, yuca in chunks, corn in half). Cut the hen into pieces. Rub with lemon and salt to aid with the smell/taste. Place ingredients (water, hen, veggies, seasonings) for soup inside a large pot and boil the water. Boil and cook until chicken is cooked through then take out chicken and veggies

Step 2

Mix all ingredients together to make the balls. Make sure they are not too sticky or too dry. If they are too sticky add more maseca. If they are too dry add more broth. You can taste as you go. Then you will put the balls in the soup to cook for about 20 minutes. When they rise to the top of the soup they will need to cook for about 10 more minutes.

Step 3

You can add the chicken/veggies (corn) to soup or have on the side and add per preference to the soup.

Step 4

In a medium sized bowl, put maseca (2 cups) and water add as you mix. Ensure dough is not too sticky or dry, add as you go more water or maseca. Roll into large ball, use tortilla press. Cover mix with towel while making balls so mix doesn’t dry. Put wax paper inside then place ball in middle press down to shape tortilla. Heat a cast iron skilled with a small amount of oil. Add tortilla when heated, cook about 2 minutes each side or until crispy. If tortilla is thin, you will notice bubbling which means it is ready to flip. When done cover with towel. Enjoy with the soup!