Chochoyones, (corn dumplings) are made with masa, the same treated ground corn used to make corn tortillas. Plop these dimpled balls into a simmering soup for about 15 minutes and you add wonderful hearty flavor and texture. I made a soup with leftover chicken from a few nights ago - broth, tomato, tomatillo, onion, chiles, garlic, and all that tasty stuff. 
While I attended a meeting, my husband made the chochoyones  and took this photo for a blip!