Vori vori de pollo

Name: Vori vori de pollo
Total time: 5400 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 carrot; 1 large potato; 1 green bell pepper; 1 large onion; 1 tomato; 1 head garlic; 2 bouillon cubes; 1 whole chicken breast, cut into pieces, skin removed; Oregano; 3 tablespoons oil; 1 oz Paraguay cheese, cut into small pieces (about 30 g); 2 cups cornmeal (about 250 g); 2 tablespoons all-purpose flour; 2.5 oz Paraguay cheese, cut into small pieces (about 70 g); 1/2 teaspoon salt; 1 1/2 soup ladles of broth, approx

Graciela Cabral @gracecabralw

The best soup in the world.

Graciela Cabral @gracecabralw

The best soup in the world.

Saved

Ingredients

1 hour 30 minutes

Serves 5 servings

1carrot
1large potato
1green bell pepper
1large onion
1tomato
1 headgarlic
2bouillon cubes
1whole chicken breast, cut into pieces, skin removed
Oregano
3 tablespoonsoil
1 ozParaguay cheese, cut into small pieces (about 30 g)
For the vori vori
2 cupscornmeal (about 250 g)
2 tablespoonsall-purpose flour
2.5 ozParaguay cheese, cut into small pieces (about 70 g)
1/2 teaspoonsalt
1 1/2soup ladles of broth, approx

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Steps

1 hour 30 minutes

1

Prepare the vori vori balls:
In a bowl, mix the cornmeal, salt, cheese, and all-purpose flour. Gradually add the broth (you may need less than indicated) until the dough is firm enough to form small balls (vori) of equal size.
Note: Set aside 3 tablespoons of cornmeal (unprocessed) to add to the broth for thickness.
2

Once the broth is ready, gently add the balls without stacking them and cook until they float, about 5 minutes.
3

For the broth:
A. Heat the oil in a large pot. Sauté the chicken with the garlic.
4

B. Add the tomato, onion, green bell pepper, and carrot, all diced small. Sauté for 3 minutes.
5

C. Add salt and oregano.
6

D. Add boiling water and the potato, cut into small pieces.
7

E. When the potato is soft, add the 3 tablespoons of reserved cornmeal. Also, gently add the balls without stacking them and cook until they float, about 5 minutes. Stir carefully and not too much.
8

Turn off the heat and serve the soup immediately. Garnish with a few parsley leaves and dried oregano.
9

In Paraguay, this soup is often served with yuca (cassava).