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In a mixing bowl, add 1 cup of masa and mix in ½ cup of water, 1 tablespoon of lard or oil, and ⅛ teaspoon of salt. Knead the masa into a ball to ensure the ingredients are well-mixed.
To make the orejitas, use the masa to make small balls, about the size of ping-pong balls, and make a dent in the center with your thumb.
In a medium saucepan, boil 2½ cups of water. Once the water is boiling, lower the heat to a simmer and add the orejitas; let them cook for 10 minutes.
In a blender, combine ½ cup of masa with 1½ cups of water and blend until there is no masa visible. Set aside.
In a soup pot, warm 1 tablespoon of lard or oil over medium-low heat. Add the sliced onion and garlic; saute until golden brown.
Add the 3 springs of epazote, the beans, and the 4 cups of broth. Using a strainer, pass the masa-water mixture from the blender into the pot of beans, removing any lumps that may have formed.
Cook for 5 to 10 minutes, stirring, then add the masa orejitas. Bring the pot to a simmer, and cook for another 5 to 10 minutes. Taste and adjust the seasonings, then serve.