Go Back
–+ servings
Paraguayan vori vori chicken soup with round cornmeal cheese dumplings, carrots, onion, and parsley.

Paraguayan Vori Vori

No ratings yet
Paraguayan chicken soup with tender cornmeal-and-cheese dumplings, vegetables, and parsley.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Paraguayan
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Soup
  • 2 lb bone-in skinless chicken thighs and drumsticks
  • 10 cups water
  • 1 large yellow onion chopped
  • 2 medium carrots cut into chunks
  • 2 stalks celery chopped
  • 2 whole bay leaves
  • 2 tsp fine salt divided
  • 1/2 tsp ground black pepper
  • 1/4 cup flat-leaf parsley chopped
Cornmeal Cheese Dumplings
  • 2 cups fine yellow cornmeal
  • 1 cup finely grated Paraguayan cheese or mild farmer cheese
  • 2 tbsp unsalted butter softened
  • 1 large egg
  • 3/4 cup warm chicken broth approximately

Equipment

  • Large soup pot
  • Mixing bowl
  • Slotted spoon
  • Chef's knife

Method
 

Make the Broth:
  1. Combine chicken, water, onion, carrot, celery, bay leaves, 1 1/2 teaspoons salt, and pepper. Bring just to a boil and skim.
  2. Simmer gently for 45 to 55 minutes until the chicken is tender. Remove the chicken briefly and strain the broth if desired.
Shape the Vori:
  1. Mix cornmeal, cheese, butter, egg, remaining salt, and enough warm broth to form a soft cohesive dough.
  2. Roll into small irregular walnut-sized balls without compressing them heavily.
Finish the Soup:
  1. Return the broth and vegetables to a gentle simmer. Add the dumplings and cook for 12 to 15 minutes until tender and cooked through.
  2. Return the chicken, add parsley, adjust seasoning, and serve hot.

Nutrition

Calories: 520kcalCarbohydrates: 43gProtein: 34gFat: 24gSaturated Fat: 9gCholesterol: 145mgSodium: 890mgFiber: 5gSugar: 5g

Notes

  • If the dough cracks, add warm broth one tablespoon at a time; if sticky, add a little cornmeal.
  • Store chicken and broth together for three days; the dumplings are best freshly cooked.