Vori Vori de Carne (Beef Dumpling Soup) is a traditional Paraguayan soup made with beef, vegetables, and small pre-cooked cornmeal dumplings simmered in a savory broth.
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This vori vori de carne recipe is my go-to method for making authentic Paraguayan beef dumpling soup with tender beef, a gently simmered broth, and soft dumplings that hold their shape.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Precooked white cornmeal: Traditionally, vori vori is made with harina de maiz paraguaya precocida (Paraguayan precooked cornmeal), but since it's hard to find outside Paraguay, I use P.A.N. It comes in both white and yellow varieties. Either works, but I prefer the white for its milder, more balanced flavor, as I find the yellow slightly bitter. Maseca also works well.
- Cheese: Traditionally, vori vori dumplings don't include cheese, so it's completely optional. I like to add a small amount for extra flavor -usually a Mexican blend or mozzarella -but any cheese works, or you can leave it out entirely. If using Parmesan, use only half the amount since it's saltier.
- Assorted beef: Use a mix of chuck, shank, short ribs, or back ribs for flavor, or use just one cut if preferred.
- Beef marrow bone: Adds richness and body to the broth.
- Carrots: Add balance and mild sweetness.
- Acorn squash: Adds body and gentle sweetness.
- Tomato, bell pepper, onion & garlic: The classic aromatic base for this beef soup, adding sweetness, savory depth, and a richer, more flavorful broth.
- Sweet potato: Adds heartiness and sweetness.
- Yukon Gold potato or red potato: Adds body and holds shape.
- Corn (on the cob or kernels): Adds natural sweetness and texture; you can use corn on the cob cut into 2-inch rounds, kernels, or both for layered flavor and bite-I usually add both.
- Seasoning: I like seasoning the beef soup with Knorr beef bouillon to boost flavor, but you can also use salt if you'd like.
- Oil: Used for browning.
- Fresh lemon or lime juice: Brightens the soup before serving.
How to Make Vori Vori de Carne
Note: Full instructions are provided in the recipe card below.
- Heat the oil in a large stockpot over medium-high heat until just smoking. Add the assorted beef and the beef marrow bone, cook, stirring frequently, until browned.
- Add the onions, poblano pepper, tomatoes, chili pepper, beef flavor bouillon, and garlic. Cook, stirring constantly, until the vegetables soften, about 5 minutes.
- Add enough hot water to fully cover the meat and vegetables. Bring to a boil, then reduce to medium-low, cover, and simmer for 1½ to 2 hours, or until the meat is tender.
- Meanwhile, in a large bowl, combine the cornmeal and cheese. Gradually add about 6 ladles of hot beef broth, stirring with a wooden spoon until the mixture comes together into a soft, moist dough that holds its shape.
- Let the dough cool just enough to handle, then knead briefly by hand until smooth and even.
- Pinch off about 1 tablespoon of dough-no need to be perfect-roll it into a 1-inch ball, and place it on a plate. Repeat until all the dough is shaped.
- Cover the vori vori with plastic wrap and let rest at room temperature for 10 minutes, or refrigerate until ready to use.
- Add the sweet potato, white potato, and squash to the beef dumpling soup.
- Cover and cook until the vegetables are tender, about 15 to 30 minutes, or until the soup reaches the desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Gently add the dumplings to the soup a few at a time to prevent splashing or breaking them. They will sink at first, then slowly rise to the surface as they cook, about 10 minutes. Gently stir or carefully shake the pot to keep the dumplings from sticking while maintaining their shape.
- Add the chopped cilantro and green onion, gently shaking the pot to distribute evenly. Stir in the lemon juice just before serving. Serve hot, garnished with extra cilantro or parsley, and enjoy with cooked yuca or crusty bread and a wedge of lime.
Hint: Keep the soup at a gentle simmer, not a rolling boil, when adding the dumplings. High heat can cause them to break apart before they set.
Storage, Make Ahead, & Freezing
Storage: Store leftover beef dumpling soup in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing.
Make Ahead: Prepare the soup in advance, then let it cool and refrigerate. Reheat gently over medium-low heat, stirring until heated through.
Freezing: The soup is best fresh, but you can freeze it in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently over medium-low heat.
Camila's Tips & Variations
- Shortcut: Add all ingredients except the dumplings, sweet potato, regular potato, acorn squash, and corn directly to the pot-no browning needed. When the meat is tender, add the reserved vegetables, then add the dumplings last and cook until done.
- Keep the soup at a gentle simmer: A rolling boil can break the dumplings. Low, steady heat helps them cook through while keeping their shape.
- Add Dumplings Slowly: Gently drop the dumplings into the beef dumpling soup, a few at a time, to keep them from breaking and to avoid splashing hot broth-ouch! I've learned the hard way, and I don't want that to happen to you.
- Let the dumplings float before stirring: Once they rise to the surface, they are set and less likely to break.
- Cut vegetables evenly: Uniform pieces cook at the same rate, keeping the broth balanced and preventing overcooked vegetables.
- Vegetable Variations: You can add or omit vegetables based on what you like or have on hand. I personally love carrots, so I add plenty to this soup, but you can include as many or as few as you like.
- Adjust thickness with broth: If the soup thickens after resting, add a little hot broth or water when reheating.
- Serving Suggestions: Serve with cooked yuca, crusty bread, and a wedge of lime.
- Chicken dumpling soup: Replace beef ribs with chicken pieces and use chicken broth for a lighter version with the same dumplings.
Frequently Asked Questions
Why are my vori vori falling apart?
This usually happens if the soup is boiling too hard or the dough is too wet. Keep the soup at a gentle simmer and add the dumplings slowly.
How do I know when the dumplings are cooked?
The dumplings will sink at first, then rise to the surface as they cook through, which usually takes a few minutes.
Do vori vori dumplings need to rest before cooking?
Yes. Resting the dumplings for about 10 minutes allows the cornmeal to hydrate, helping them hold their shape during cooking.
Why did my soup thicken too much after resting?
Cornmeal naturally absorbs liquid as it sits. When reheating, add a little hot broth or water to loosen the soup.
How can I keep the dumplings from sticking to the pot?
Add them one or two at a time and avoid stirring until they float. Gently shaking the pot works better than stirring.
Did you know?
The name vori vori comes from the Guaraní language. The word bolita (meaning "small ball") was adapted to vorita and later shortened to vori.
In Paraguayan cuisine, vori vori is plural, meaning "many small balls," and refers to the traditional small dumplings used in Vori Vori de Pollo or Vori Vori de Carne.
Love this Vori Vori de Carne recipe?
Make sure to check out our Vori Vori de Pollo, a lighter chicken version of this classic Paraguayan dumpling soup.
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Recipe
Vori Vori de Carne
Ingredients
For the Vori Vori (Dumplings):
- 500 g precooked P.A.N white cornmeal or Maseca. (I use P.A.N. brand)
- 250 g Mexican blend, mozzarella, or any cheese you have on hand; if using Parmesan, use half the amount.
For the beef soup:
- 5 lb assorted beef such as chuck-eye roast, chuck, beef shank with marrow, short ribs, or back ribs, trimmed and cut into chunks, or use just one cut if preferred.
- 2 beef marrow bone optional but highly recommended for a more intense beef flavor
- 2 large yellow onions , chopped
- 6 cloves garlic , finely chopped
- 4-7 carrots , peeled and cut into chunks
- 1 ½ pounds (1 small) acorn squash , peeled, seeded, and cut into 1-inch chunks
- 5 Roma tomatoes , chopped
- 2 Poblano pepper or bell pepper , chopped
- 1 medium sweet potato , peeled and cut into 1-inch pieces.
- 1 medium Yukon gold or red potato , peeled and cut into 1-inch chunks
- 2-½ Tablespoons Knorr Beef Flavor Bouillon , to taste
- kosher salt to taste
- ¼ teaspoon ground black pepper , to taste
- ¼ teaspoons red paper flakes , to taste
- 16 cup hot water , as needed
- 2 whole ear corn , cut crosswise into 2-inch rounds
- 1 cup frozen corn kernels , optional
- 4 tablespoons Olive oil or canola oil
- Juice from 1 lemon or lime , to taste
Instructions
- Heat the oil in a large stockpot over medium-high heat until just smoking. Add the assorted beef and the beef marrow bone, cook, stirring frequently, until browned.
- Add the onions, poblano pepper, tomatoes, chili pepper, beef-flavored bouillon, and garlic. Cook, stirring constantly, until the vegetables soften, about 5 minutes.
- Add enough hot water to fully cover the meat and vegetables. Bring to a boil, then reduce to medium-low, cover, and simmer for 1½ to 2 hours, or until the meat is tender.
- Meanwhile, in a large bowl, combine the cornmeal and cheese. Gradually add about 6 ladles of hot beef broth, stirring with a wooden spoon until the mixture comes together into a soft, moist dough that holds its shape.
- Let the dough cool just enough to handle, then knead briefly by hand until smooth and even.
- Pinch off about 1 tablespoon of dough-no need to be perfect-roll it into a 1-inch ball, and place it on a plate. Repeat until all the dough is shaped.
- Cover the vori vori with plastic wrap and let rest at room temperature for 10 minutes, or refrigerate until ready to use.
- Add the sweet potato, white potato, and squash to the beef dumpling soup.
- Cover and cook until the vegetables are tender, about 15 to 30 minutes, or until the soup reaches the desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Gently add the dumplings to the soup a few at a time to prevent splashing or breaking. They will sink at first, then slowly rise to the surface as they cook, about 10 minutes. Gently stir or carefully shake the pot to keep the dumplings from sticking while maintaining their shape. Add the chopped cilantro and green onion, gently shaking the pot to distribute evenly.
- Stir in the lemon juice just before serving. Serve hot, garnished with extra cilantro or parsley, and enjoy with cooked yuca or crusty bread, along with a wedge of lime.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
