Mexican black bean soup with masa balls: Sopa de frijoles negros con bolitas de masa

articles Food & Cuisine Recipes

Karen Hursh Graber

Veracruz-style Mexican black bean soup with masa balls © Karen Hursh Graber, 2014
Veracruz-style Mexican black bean soup with masa balls © Karen Hursh Graber, 2014

Mexican black bean soup with masa balls could easily be a whole meal, accompanied by a salad. A nopales salad or a watercress and spinach salad would both be good choices.


For the soup:

  • 2 tablespoons lard or oil
  • ½ medium onion
  • 1 roma tomato, peeled, seeded and chopped
  • 2 cups cooked black beans
  • 2 cups bean broth from cooking the beans
  • 2 large sprigs epazote
  • Salt to taste

For the bolitas:

  • ½ pound prepared masa (masa made with masa harina is fine)
  • 3 ounces lard
  • 3 ounces queso añejo
  • ½ teaspoon baking powder
  • Salt to taste
  • Vegetable oil for frying

In a large saucepan, heat the oil, add the onion and tomato, and sauté until soft. Add the cooked beans, bean broth, epazote and salt to taste.

Bring soup to a boil, lower heat and simmer for 20 minutes. Place about 1/3 of the soup in a blender and puree. Return the puree to the soup. This will thicken it somewhat, while retaining the soup’s texture. Add the bolitas to the soup and simmer gently for a few minutes.

Ladle the soup into bowls, adding a couple of the bolitas to each.

To make the bolitas: Mix the masa, lard, cheese, baking powder and salt. Form into small balls. (The ones in Xico were about the size of ping-pong balls.)

Fry the bolitas over low heat, turning gently, until they take on a slightly golden color. This will seal them and prevent falling apart in the soup. Simmer for a few minutes in the soup. They will fluff up in the liquid.


Link to source article
Going locavore in the mountains of Veracruz

Published or Updated on: July 8, 2014 by Karen Hursh Graber © 2014
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