Vori Vori de Pollo (Paraguayan Chicken and Dumpling Soup)
Vori means ball in the language of Paraguay, Guarani. The vori vori are traditionally made of corn and queso paraguayo, a traditional cheese. Here, I have opted to make them from almond flour, psyllium husk powder, egg, ricotta, and mozzarella. They go into a broth full of flavor from onion, carrot, celery, garlic, and bay. Browned chicken thighs, tomato, and cubes of pumpkin make up the bulk of the soup while fresh herbs and green onions brighten everything up.
Servings 6
Calories 396kcal
Ingredients
Soup
- 1 1/2 pounds chicken thighs boneless and skinless, cut into bite size pieces
- 1/4 teaspoon baking soda
- 1 tablespoon butter or chicken fat, or avocado oil
- 1 yellow onion diced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 1 garlic clove minced
- 2 bay leaves
- 1 small can diced tomatoes drained
- 1 pound kabocha cubed
- 8 cups chicken stock or as needed
- 2 tablespoons gelatin unflavored, optional, adds body to the broth
- 1/2 teaspoon fish sauce optional, adds umami and you won't taste it
- salt and pepper to taste
- 1/2-1 tablespoon lime juice optional
- green onion sliced, to garnish
- parsley for garnish
Dumplings
- 1 cup almond flour
- 1 1/2 teaspoons psyllium husk powder
- 1 egg
- 1/2 cup ricotta
- 1/4 cup mozzarella shredded
- 1 teaspoon corn flavor
- 1/2 teaspoon salt
Instructions
- Combine the chicken and baking soda in a bowl toss to combine evenly. Let rest for 30 minutes to tenderize while you prepare the rest.
- Heat a large pot over high heat and add the oil. When the oil is hot, add the chicken and cook, stirring occasionally until golden. Remove to a bowl and set aside leaving any oil in the pot. Add the onion, carrot, and celery and cook stirring often until the onion is soft and translucent, about 8-10 minutes. Add the garlic and bay leaves and cook until fragrant, about one minute more. Add the tomato and cook for a couple of minutes then stir in the kabocha and chicken. Add the chicken stock and gelatin and bring to a boil and then reduce heat to a simmer. Simmer for 20-30 minutes, or until the kabocha is tender.
- While the soup simmers, prepare the dumplings. Combine all dumpling ingredients in a bowl and stir until smooth (it should have a consistency slightly softer than play dough). Grease a plate with a bit of oil and then roll tablespoon size balls of dough and place onto the greased plate, set aside.
- When the kabocha is soft, add the rolled dumplings to the soup, ensuring they are below the liquid and reduce heat until it is just below a simmer. Cook, covered for 5-10 minutes and then stir in lime, parsley, and green onion. Season to taste with salt and pepper and serve.
Notes
Protein % of calories: 36.1%, Protein:Energy Quotient [calories]: 0.85
Nutrition without dumplings: Calories: 228 cal, Carbs: 13g, Fiber: 2g, Fat: 7g, Protein: 27g, Protein % of calories: 49.3%, Protein:Energy Quotient [calories]: 1.46
Nutrition
Calories: 396kcal | Carbohydrates: 19g | Protein: 36g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 1728mg | Potassium: 828mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3073IU | Vitamin C: 18mg | Calcium: 185mg | Iron: 3mg