MEXICAN ZUCCHINI SOUP WITH MASA DUMPLINGS

Mexican Zucchini Soup with Masa Dumplings image

This garlicky Mexican zucchini soup is super quick to make-and tastes wonderful with the equally quick-to-make masa dumplings.

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

Ingredients

3 plum tomatoes
1/4 cup onion pieces (1/2 inch)
1 clove garlic (unpeeled)
1/2 cup masa harina
4-1/2 cups water, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. oil, divided
3 Mexican zucchini, coarsely chopped
2 chicken bouillon cubes
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Cook tomatoes, onions and garlic in medium skillet on high heat 10 to 15 min. or until evenly roasted, turning occasionally. Peel garlic; place in blender. Add tomatoes and onions; blend until smooth.
Mix masa harina, 1/2 cup water and Parmesan until mixture forms soft dough; divide into 24 small balls. Heat 1 Tbsp. oil in large saucepan. Add masa balls; cook 2 min. or until evenly browned, turning occasionally. Remove from pan.
Heat remaining oil in same pan. Add zucchini; cook and stir 3 min. or until lightly browned. Stir in tomato mixture, remaining water and bouillon cubes; bring to boil. Simmer on medium-low heat 8 min. or until zucchini is tender.
Ladle soup into 8 bowls. Top with dumplings and shredded cheese.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g