This traditional Paraguayan soup often contains nothing more
than the cheese and cornmeal dumplings in a simple broth, but
it is frequently enriched with the addition of some meat as in
this recipe.
Dumpling Soup (Bori-Bori)
10 cups (2.5 L) beef stock
2 lbs (900 g) beef brisket or chuck roast, cut into
2-inch (5 cm) cubes
1 cup (250 ml) yellow or white cornmeal
1 cup (250 ml) grated Parmesan or other hard cheese
1/2 cup (125 ml) finely chopped onion
4Tbs (60 ml) butter, melted
1 egg
1 egg yolk
Chopped fresh parsley for garnish
Additional grated Parmesan for garnish
Combine the beef stock and cubed beef in a pot and bring to a
boil over high heat. Reduce the heat and simmer covered until the
beef is tender, 1 1/2 to 2 hours. Skim off and discard any foam
and fat that has risen to the surface. Meanwhile, combine the
cornmeal, Parmesan, onion, butter, egg, and egg yolk in a bowl
and mix with a fork to make a thick batter. Roll the batter into
balls the size of small walnuts and drop gently into the simmering
soup. Simmer covered until the dumplings are cooked through,
about 30 minutes. Serve garnished with chopped parsley and
serve with grated Parmesan. Serves 6 to 8.
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