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Very good soup, but I couldn't figure out the dumplings. Thanks for sharing!
We enjoyed this as a slightly different soup. I subbed black beans for the chickpeas and used less liquid. I was really skeptical of the number of dumplings it says to make from just 1/3 cup of masa, so I used 1/2 cup instead, and was surprised to get 30 of them! I realized that you don't want them to be huge. I also did not put the olive oil into the dough, and they turned out fine. I do NOT think that cornmeal is an acceptable sub for masa in this recipe. They are different products, with the masa being much more like flour (and apt to turn into a dough), which I think is why Starrynews had difficulty with this. It was really good with the queso fresco, and I'd never made "corn dumplings" before, and they were great.
The flavors were wonderful - especially the tomatoes and cilantro. I had plenty of broth, but had difficulty with the dumplings. I used cornmeal and could not get them to form a dough. When I finally managed to get them to stick together and into the pot, they completely dissolved instead of cooking. I am definitely going to keep the soup recipe on hand, but I'm going to have to figure out what's going on with the dumplings for me. Thanks for sharing!