Paraguayan Vori Vori (Chicken Soup with Corn Dumplings)

Soup

• 1 tbsp Sunflower oil
• 1 medium Yellow onion
• 600 g Chicken thighs, bone-in, skin-on
• 1.5 liters Chicken stock
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Vori vori dumplings

• 160 g Cornmeal
• 80 g Parmesan
• 2 Egg
• 15 g Fresh parsley

1. Finely chop the onion. Pick the parsley leaves and finely chop them.
2. Heat the sunflower oil in a large pot over medium heat. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes until soft and sweet, stirring occasionally.
3. Add the chicken thighs and turn them in the onion for 2 minutes. Pour in the chicken stock, add the remaining fine sea salt and the black pepper, and bring to a gentle simmer.
4. Simmer gently for 20 minutes, skimming any foam if needed, until the chicken is cooked through and tender. Lift the chicken out to a bowl; when cool enough to handle, pull the meat from the bones and discard the skin and bones.
5. While the chicken cools, make the dumplings: in a mixing bowl, combine the cornmeal, parmesan and most of the parsley, reserving a little for serving. Beat in the eggs until you have a firm, slightly tacky dough that holds together when pressed.
6. Roll the mixture into small balls about the size of a large marble. Keep your hands slightly damp if the dough sticks.
7. Return the shredded chicken to the pot and bring the broth back to a gentle simmer. Drop in the dumplings and simmer for 10 to 12 minutes until they are tender and float, stirring very gently once or twice so they do not stick.
8. Taste and adjust seasoning with a little more fine sea salt or black pepper if needed. Ladle into bowls and finish with the reserved parsley.

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