136 Paraguay – Vori Vori de Pollo with Sopa Paraguaya

136 Paraguay - Vori Vori de Pollo w Sopa Paraguaya

Vori Vori de Pollo with Sopa Paraguaya

This chicken soup with cheesy cornmeal balls is a great gluten free alternative to chicken and dumplings. It is a hearty and flavorful soup. The cornbread is laced with two cheeses and is served on the side. The cornbread was good but not great. I might have had my hopes that it would be more like an upgraded American cornbread.

Vori Vori de Pollo

Soup Ingredients

1.2 kg or 6 piece of chicken leg

1 red pepper, seeds removed, chopped

4 tomatoes, peeled, chopped

3 garlic cloves

1 onion, chopped

1 bunch of green parts only of scallions

2 tsp salt

1 tsp black pepper

cup parsley leaves

1 tbsp oregano leaves, plus extra to serve

1 tbsp olive oil

2 tsp finely chopped oregano

1 cup of chicken broth

1 tbsp of vegetable oil

6 cups of water

Corn Balls (vori vori)

160 g (1 cup) cornmeal flour

100 g muenster cheese

1 egg, lightly beaten

Soup Preparation: 

Warm your soup pod by adding 1 tbsp of vegetable oil and start sauté the chicken legs on both sides for about 4 minutes or until chicken has a light brown color. Add your chopped onions, scallions, red peppers, and 1 tomato peeled and chopped and continue cooking.

After you have formed a light sauce with your vegetables and chicken legs, add 6 cups of water and bring to boil. Once the soup is boiling, add parsley leaves, salt, bay leaves and leave boiling for about 40 minutes under low medium heat.

Corn Balls (Vori Vori)

To make the Corn Balls, combine the cornmeal flour, the muenster cheese, egg, oregano and mix into the flour. Season to taste. Skim the fat from the surface of the stock, and with a soup spoon add the liquid to the flour mixture to moisten. Using your hands, mix until well combined, adding more stock if necessary, until the dough just comes together. Roll into marble-sized balls and set aside. Once you have finished making the corn balls add them to your boiling soup while stirring. Leave cooking for about 5 minutes until aromatic.

To serve, ladle soup into bowls and scatter with extra oregano.

Sopa Paraguaya


8 tablespoons butter

1 large sweet onion, finely chopped

1 cup farmer cheese or 1 cup cottage cheese

1 cup grated muenster cheese or 1 cup other mild cheese

2 cups cornmeal

2 cups corn kernels, grated or 1 (16 ounce) can cream-style corn

1 teaspoon salt

1 cup milk

6 eggs, separated


Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside. Combine the remaining butter with the farmer’s or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly. Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Original recipes found here:




Author: martymadeitproductions

A Home Chef's Journey

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