Seeing God’s Hand in Life

Today’s recipe is one of those recipes that kept getting moved around and pushed back. First it was obligations to our parish. If you have ever been involved in a church project, you know how it can grow and take on a life all its own.

There was the planning and staging of the Passover Room as part of a month-long Stations of the Eucharist. Then there was the training of volunteers. Then the volunteer work itself. Hubby and I looked at each other and realized October was no longer our month to do as we please. We did manage to squeeze in a Saturday at the Northern California Renaissance Fair and a birthday celebration for my youngest sister’s husband. Everything else, every waking minute, revolved around church activates and home improvements. Finally, I said I am making this dish and I don’t care what it takes to get it done.

Wow – this truly is a “peasant” dish. Boiled chicken, vegetables and Masa Flour dumplings. Very simple. Almost humbling. And that’s when I realized God had a hand in all of this. Today is the Feast Day of Saint Luke, Evangelist. He is one of the authors of the Gospels, and a companion to Saint Paul.

One of his better known stories was the parable of the prodigal son. It serves as a reminder that no matter what we may have done to disappoint our Father in Heaven, he is waiting with outstretched hands to welcome us home again.

“Father, I have sinned against heaven and before you;I am no longer worthy to be called your son.” But the father said to his servants,
“Bring quickly the best robe, and put it on him; and put a ring on his hand,
and shoes on his feet; and bring the fatted calf and kill it, and let us eat and make merry; ​for this my son was dead, and is alive again; he was lost, and is found.” 
(Luke 15:20-24)

As Catholics we understand this very well. We are baptized into the church as babies. Many Catholics wander off at some point in our lives. And yet, we somehow seem to find our way home again, hungry for the True Body and Blood, for the Mass, for the unity with the Holy Spirit.

If you are like me, you may have wondered why so many images of Saint Luke depicted him with a winged ox or cow. It turns out, there are several reasons for this. First each of the four Gospel writers has been assigned a symbol. Saint Matthew, a divine man; Saint Mark, a winged lion; Saint Luke, a winged ox and finally Saint John, a raising eagle. These symbols are taken from the Prophet Ezekiel (1:1-21). The also are found in the Book of Revelation (4:6-8). The images in both the Old and New Testaments prompted Saint Irenaeus to liken them to the four Gospel writers because of their content and particular focus on Christ. So now we know.

It seems fitting that I am finally able to share this simple soup with you today, on the Feast Day of Saint Luke. When things like this happen, I realize just how silly my plans can be to the One truly in control. May God bless you all the days of your life.

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Before we get into the kitchen to make this soup, I need to tell you that the pictures show my original ingredients. Having made this soup once, we (Kiddo, Hubby and I) are in agreement – it was too darn spicy! Yeah, from us, the family who loves spicy foods. We used our garden peppers, and they were way, way too hot. Orininally there were 3 small Jalapeno Peppers; 2 small Serrano Peppers and an optional Hatch Chili Pepper. The modified recipe calls for just 2 small Jalapenos.

Sopa De Pollo Con Albóndigas (Chicken Soup with Dumplings)
Sopa de Pollo
1 Yellow Onion
2 medium Carrots
4 Celery Ribs
6 Garlic Cloves
3 tablespoons fresh Cilantro
2 small Jalapeno Peppers
4 tablespoons Butter
3 springs Fresh Thyme
1 tablespoon Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon Celery Salt
1/2 teaspoon Mexican Oregano
4 bone-in Chicken Thighs
4 cups Water
4 cups Chicken Stock
1 can Sweet Corn

Peel and dice onion, set aside. Peel and slice carrots, set aside. Trim ends from celery, slice and set aside. Peel and mince garlic, set aside. Mince cilantro. Stem peppers, split open and dice. Set aside.

In a large stock pot, melt butter over medium heat. Add onions, carrots and celery. Cook vegetables until softened, about 6 minutes. Add garlic, continue to cook until fragrant, about 30 seconds longer. Add thyme sprigs and cilantro. Season with salt, pepper, celery salt and crushed oregano.

Add water and chicken stock to the pot. Stir to combine. Place chicken thighs in the soup, bring to a simmer. Cook, uncovered, for 30 minutes.

While the soup simmers, make the Albóndigas or dumplings.

Albóndigas
2 tablespoons Cilantro
1-1/2 cups Masa Hernia (Corn Flour)
1/2 teaspoon Salt
1-1/2 tablespoons Lard
1 cup lukewarm Water

Pluck leaves from the cilantro sprigs, finely chop the leaves. Place in a mixing bowl.

Add Masa, salt and lard to the bowl. Mix with hands. Add a little water at a time until the ingredients are combined. Kneed for 1 minute until a soft dough is formed.

Break off pieces of dough, about a tablespoon each, and roll into a ball. With thumb, create a crater in the center of each dumplings ball for even cooking. Cover with a damp towel, let rest until ready to cook.

Once the soup has been simmering for 30 minutes and the chicken is tender, remove thighs and fish out the thyme sprigs. Set chicken aside to cool.

Lower heat under the soup to the lowest simmer possible. Add dumplings, making sure they are fully submerged in the broth. Cook gently for 20 minutes. The dumplings should puff up slightly but not change much in overall appearance.

Once the chicken is cool enough to handle, remove skin and bones, discard. Shred the meat.

After the dumplings have simmered for 20 minutes, return the shredded chicken to the soup. Drain the corn, add to the pot to simmer an additional 6 or 7 minutes. Taste and adjust flavors as desired. Ladle both the soup and the dumplings into bowls, serve and enjoy!

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Your friends make known, O Lord, the glorious splendour of Your Kingdom