Sopa de Torrejas o Masitas

Dumpling Soup

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is a soup from the Cauca River region. You can also try the masitas on their own. They are good as a side dish with any other soup. This is a light soup.



  • 2 pounds beef ribs
  • 1 pound skirt or flank steak, cut in ½-inch dice (optional)
  • 2 beef bouillon cubes
  • 1 tablespoon salt
  • 1 teaspoon minced garlic
  • 4 whole green onions*
  • 4 sprigs thyme
  • 4 sprigs oregano
  • 4 sprigs cilantro
  • 1 pound yellow potatoes, cut in ¼-inch dice
  • ½ cup Hogao del Pacífico

Masitas or Torrijas

  • 18 dumplings
  • 2 eggs, beaten
  • ½ cup flour
  • 2 teaspoons minced cilantro
  • 1 teaspoon salt
  • ¼ teaspoon Sazón Goya Color*
  • ¼ teaspoon baking powder
  • 1 cup oil for frying
  • 1 cup minced cilantro, for serving


  1. In a medium stockpot, place the ribs, steak if using, quarts of water, bouillon cubes, salt, and garlic. Tie the green onions, thyme, oregano, and cilantro into a bouquet garni and add it in. Bring to a boil. Lower the heat, cover, and simmer for about 1 to 2 hours or until the meat pieces are tender; if not yet tender, simmer until they are, 30 minutes more at most.
  2. Add the potatoes and hogao and simmer for 10 to 15 minutes or until the potatoes are done.
  3. To prepare the dumplings, place the eggs, flour, cilantro, salt, color, and baking powder in a bowl. Mix well to break up any lumps. Drop by tablespoonfuls into 350°F oil in a heavy pot for 1 minute on each side or until light golden. Set to drain over paper towels.
  4. Remove the bones and bouquet garni from the soup pot.
  5. Add the masitas and simmer for no more than 2 to 3 minutes.
  6. Add the minced cilantro and serve.