Recipe: Alsapotamian Sopa mit Dumplings

Serves 4


1 large onion
4 cloves garlic, peeled
1 15-oz. can diced tomatoes
1 cup roasted bell pepper
2 tsp. oil
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. ground cumin
8 cups vegetable broth
1 cup medium salsa
3 carrots
3 stalks celery
1 bunch spinach, well washed
1 cup cooked beans

makes about 20 dumplings
1/2 cup masa
2 Tbsp. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. grated cheese
1 egg
1/4 to 1/2 cup vegetable broth
1 tsp. olive oil
(1/4 cup cooked ground beef or veggie version)
(2 Tbsp. chopped peppers)


Peel onion and cut in half. Place one half in food processor. Place two cloves of garlic in food processor. Drain tomatoes (save the juice!) and put half of them in the food processor. Place 1/2 cup of roasted peppers in food processor. Whirl ingredients into a paste.

Place oil in a heavy saucepan over medium heat. Add oregano, salt, pepper flakes and cumin and cook until fragrant. Add paste and cook, stirring occasionally, until it darkens – about 10 minutes.

Mix together flours, baking powder and salt. Toss cheese with flour. Mix eggs, 1/4 cup veggie broth and oil. Pour the egg mixture into the flour mixture and stir until barely combined. Add the beef and/or peppers, if using. Add more broth as needed to get a fairly stiff batter, close to the texture of cookie dough.

Bring soup to a bare simmer. Drop dumpling batter by the measuring teaspoonful into soup, leaving a bit of space around each one. Cover and cook 15 minutes over very low heat – try to avoid letting the soup boil. Serve at once.