One authentic Mexican soup is a traditional black bean soup made with masa balls. The ingredients for this recipe are 2 cups bean broth, 2 large sprigs epazote, 1/2 pound prepared masa, 3 ounces lard, 3 ounces queso añejo (Mexican cheese), 1/2 teaspoon baking powder and salt to taste.
To make the masa balls (bolitas), combine the lard, cheese (queso añejo), baking powder and masa into a large sized bowl. Add salt to taste and roll the dough into small balls. Using a heavy bottomed frying pan, fry the masa balls over a low heat making sure to gently turn each one until they reach a golden color.
To make the black bean soup with masa balls, use a large saucepan and sauté the onions and tomatoes until they reach a soft texture. Add in the cooked beans, bean broth, epazote and add salt to taste.
Heat the soup until it reaches a boil, reduce heat and let simmer for 20 minutes. Ladle 1/3 of the soup into a blender and puree. Add the puree back in to the soup to thicken the texture. Add in the bolitas (masa balls) and continue to simmer for a few minutes. Serve hot.