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Corny Tomato Dumpling Soup

Ingredients

  • 1 lb. ground beef
  • 3 c. fresh or frozen corn
  • 1 can (28 oz) diced tomatoes, undrained
  • 2 cans (14 1/2 oz. each) beef broth
  • 1 c. chopped onion
  • 1 garlic clove, minced
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. dried thyme
  • 1/2 tsp. rosemary, crushed
  • salt & pepper to taste
  • Corn Dumplings
  • 1 c. flour
  • 1/2 c. cornmeal
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 2/3 c. milk
  • 1 c. fresh or frozen corn
  • 1/2 c. shredded cheddar cheese
  • 1 tbsp minced fresh parsley
  1. In large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain.
  2. Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer 30-45 minutes.
  3. For dumplings, combine flour, cornmeal, baking powder and salt in a bowl.
  4. In another bowl, beat egg; stir in milk, corn, cheese & parsley.
  5. Stir into dry ingredients just until moistened.
  6. Drop by tablespoonfuls onto simmering soup.
  7. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

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