This Nicaraguan version of chicken soup has tender corn masa–based chicken dumplings infused with culantro and mint.
Place chicken pieces and backbone in large Dutch oven or large soup pot. Add onion, pepper, garlic, sour orange, culantro, and mint. Cover with water; stir in salt, and black pepper. Bring to a boil over high heat. Reduce heat to medium and simmer, skimming surface occasionally, until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken pieces to large plate. When cool enough to handle, use paper towels to remove chicken skin; discard. Shred chicken finely.
Add corn masa mix, 1 teaspoon salt, 1 1/2 cups strained broth, culantro, mint, sour orange juice, and half the shredded chicken. Stir until thoroughly combined. To test seasoning, form a single 1/2-inch ball of dough. Bring broth to simmer over medium-low heat. Cook dumpling until it floats to surface, 4 to 5 minutes. Taste and add additional salt to masa mixture if needed.
Using lightly oiled hands, shape dough into 1 1/2–inch balls . Working in 2 batches, add shaped meatballs to simmering broth. Cook until meatballs float to surface, about 8 minutes. Transfer cooked meatballs to a plate, then repeat with remaining meatballs, setting all cooked meatballs on plate as they are ready. Add remaining shredded chicken to broth to heat through, about 1 minute. If serving immediately, divide meatballs between bowls and ladle broth over. Serve, garnished with herbs.
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