Heat the oil in a large stockpot over medium heat, about 1 minute—Brown the ribs well on both sides. Add the onions, poblano pepper, tomatoes, chili pepper,Beef Flavor Bouillon, and garlic and cook until the vegetables soften, about 10 minutes, constantly stirring with a wooden spoon.

Cover abundantly with hot water, and bring to a boil (the liquid must always be covering the meat and vegetables), then let cook at a simmer for about 1-½ hours.

Meanwhile, in a large bowl, combine the cornmeal and cheese. Ladles about 6 ladles of the chicken broth (be sure to add just enough chicken broth to make it moist dough) and mix with a wooden spoon or fork. Knead the dough briefly with your hands until you have a smooth, homogenous mixture.

Pinch off a bit of dough (about a tablespoon) with your fingertips and use the palms of your hands to form a ball of approximately 1 inch in diameter.

Place your Vori Vori on a plate and repeat this step until you have used up all the dough. Next, cover the Vori Vori with plastic wrap and let it rest at room temperature for 10 minutes to let rehydrate or refrigerate until needed.

Add the sweet potato, white potatoes, bay leaf, oregano, and squash to the chicken soup. Cover and cook until the vegetables are tender for about 30 minutes or until it reaches desired consistency. Taste and adjust the season with salt and pepper, if needed.

Gently add the balls of dough (do this slowly, one or two at a time, so that they don’t fall apart, it will sink to the bottom of the pot, but little by little during their cooking time, they will begin to float to the surface) Add the chopped cilantro and green onion and gently shake the pot, to combine.

Simmer the Beef Dumpling Soup for 10 minutes, stirring very carefully, or gently shake the pot so that they don’t break every once in a while. Add the lemon juice, serve beef dumpling soup into bowls, sprinkle with chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Beef Dumpling Soup!