Mexican tomato soup with galuște (cornmeal dumplings)

Ingredients

For the soup

• 2 l water
• 1 medium onion (150 g)
• 1 Knorr vegetable cube
• 400 g tomato pulp
• 200 g canned corn (drained)
• 2 garlic cloves
• 1 small hot chili pepper
• 1 level teaspoon oregano
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 15 g chopped parsley

For the cornmeal galuște

• 100 g fine cornmeal
• 300 ml milk
• 20 g grated parmesan
• 10 g butter
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Preparation

1. Fill a pot with 2 l of water and set it on medium heat until it boils, about 10 minutes. 2. Peel the onion and cut it into rings or small cubes. Chop the garlic very fine, and the hot pepper too. 3. Drain the corn. Heat 2 tablespoons of oil in a pan and, when hot, add the onion, garlic, corn and hot pepper. Sauté for 2 minutes, until soft. 4. Add the tomato pulp and 1/2 level teaspoon of oregano, then stir. 5. Move the mixture to the pot with the water. Add the Knorr vegetable cube, 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. Cover with a lid and simmer for 25 minutes on medium heat. 6. For the galuște, put 300 ml of milk and 1/4 teaspoon of salt in a saucepan over medium heat. When it starts to boil, about 3 minutes, lower the heat to minimum and add the cornmeal in a steady stream. Stir with a whisk until the polenta thickens and pulls away from the sides of the pan, about 5 minutes. 7. Take the pan off the heat and add 10 g of butter. Stir until fully combined, then let the polenta cool to room temperature, stirring now and then. 8. Add the egg, 20 g of grated parmesan, 1/4 teaspoon of salt and 1/4 teaspoon of ground pepper. Stir until you get a thick, smooth mixture. 9. With wet hands, shape the galuște the size of a quail egg. 10. After the soup has simmered for 25 minutes, add the galuște and cook for 5 minutes, until they rise to the surface. 11. Add 15 g of chopped parsley and 1/2 level teaspoon of oregano. 12. Put the lid on the pot and let the soup rest for 10 minutes.