Vori means “ball” in the Guarani language of Paraguay; vori vori is the plural form.
The name references the spherical dumplings that float in the broth.
The soup originated as a fusion of the cuisines of Spanish Franciscan missionaries and the Guarani people.
Photo: Leigh Beisch
Add water, cover and bring to a boil over high heat.
Allow the chicken to cool in the broth for 10 minutes.
Transfer the chicken to a plate.
Strain the broth and return it to the pot.
(Discard solids.)
Add cornmeal and stir to combine.
Add ghee (or butter) and mash it in with the back of the fork.
Add cheese and knead until a smooth dough forms.
Cover and let rest for 10 minutes.
Bring a large saucepan of water to a boil over high heat.
Shape the dough into 18 dumplings, about 1 inch in diameter.
Reduce heat to a simmer and add half the dumplings.
Cook until they rise to the surface, about 4 minutes, then continue to simmer for 5 minutes.
Use a slotted spoon to transfer them to a large plate.
Repeat with the remaining dumplings.
Add squash to the broth in the pot.
Bring to a boil over high heat.
Shred the chicken and return to the broth, along with the dumplings.
Simmer until the chicken and the dumplings are heated through, about 5 minutes.
Serve topped with parsley or scallion greens, if desired.
It has a mild flavor and a soft, creamy texture that is slightly crumbly.
Look for it in Latin American grocery stores and large grocery stores or order it online.
(you could also use ricotta salata.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
