To begin, prepare the broth. Heat olive oil in a large pot over medium heat. Sauté the chopped onion, garlic, and bell pepper until soft and fragrant, about 3-4 minutes. Stir in the diced tomatoes, ground cumin, and paprika. Cook for an additional 2 minutes to allow the spices to bloom.

Add the chicken or vegetable stock to the pot and bring the mixture to a gentle boil. Toss in the fresh cilantro sprigs and season with salt and pepper. Reduce the heat to low and let the broth simmer uncovered for 15-20 minutes, allowing the flavours to meld.

While the broth simmers, prepare the dumpling mixture. In a mixing bowl, combine the crumbled queso fresco, cornmeal, flour, egg, and salt. Mix until the ingredients form a soft, slightly sticky dough. If the dough feels too dry, add a teaspoon of water at a time until it holds together.

Shape the dumplings by rolling small portions of the dough into balls about 1 inch in diameter. Place them on a tray and cover with a damp cloth to prevent drying out while you work.

Strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Return the clear broth to the stove and bring it to a gentle simmer. Taste and adjust seasoning if necessary.

Carefully drop the dumplings into the simmering broth one at a time. Avoid overcrowding the pot. Cook the dumplings for about 10 minutes, or until they float to the surface and are firm to the touch.

Remove the pot from heat and allow the soup to rest for a few minutes before serving. This helps the flavours stabilize and the dumplings soak up the broth.

To serve, ladle the soup into bowls, ensuring each portion has an equal number of dumplings. Garnish with freshly chopped cilantro and, if desired, a squeeze of lime for added brightness. Serve alongside warm corn tortillas for a traditional Honduran touch.