Mexican Corn Dumpling Soup

• 1 lb cooked ground beef or 1 lb shredded chicken
• 1 cup minced onion
• 2 teaspoons olive oil
• 1/2 tablespoon chili powder
• 2 teaspoons minced garlic
• 2 cups vegetable broth
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can diced tomatoes
• cilantro (optional)
• lime juice (optional)
• shredded cheese (optional)
• sour cream (optional)
• 1/2 cup masa harina or 1/2 cup cornmeal
• 1/8 teaspoon salt
• 3 tablespoons hot water
• 1 teaspoon olive oil

1. Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
2. Add meat thru diced tomatoes and simmer covered.
3. Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
4. Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
5. Simmer for 3 minutes, until dumplings float.
6. Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.

ground beef, onion, olive oil, chili powder, garlic, vegetable broth, oregano, salt, pepper, garbanzo beans, tomatoes, cilantro, lime juice, cheese, sour cream, masa harina, salt, water, olive oil

Taken from www.food.com/recipe/mexican-corn-dumpling-soup-272492 (may not work)