Ham Dumpling Soup
My family doesn't like onions and celery chopped. I used it for flavor, but you can add it chopped if you choose.
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I was not sure how ham and dumplings would pair, so I just had to try this one... to satisfy my curiosity if nothing else! Turns out that the flavors are wonderful and I would gladly serve this to my most favorite guests.
To prepare this soup I used a ham bone that I had frozen from a HoneyBaked Ham. Worked like a charm; I could taste all of those flavors coming through in the soup. De-lish.
[Read more about this recipe in Janet's Notebook!]
- ham bone
- 3-4 c
- ham, cubed
- 1 can(s)
- garden vegtable broth
- celey stalks, whole
- 1 large
- onion, peeled and whole
- 4 large
- potatoes, diced
- 1 can(s)
- carrots, drained
- water to cover
- 2 large
- 2 c
- 1/2 c
1Place first 8 ingredients in large pot. Bring to boil then let simmer over medium-low heat for 45 minutes.
2While the soup is simmering make dumplings.
3Mix eggs and flour and water with a fork. Let sit covered for 1 hour.
4After soup simmered for 45 minutes remove celery stalks and onion and throw away.
5Remove ham bone and any ham from the bone and add that to the soup.
6After hour roll out dumplings on a lightly floured board to about 1/8" thickness.
7Cut into 1" squares and slowly add to boiling soup. Let cook for 5-7 minutes depending on size and thickness.
8This should turn the broth from a clear liquid to a thicker stew like broth.
9If you do not want a thick broth. Instead of rolling out the dumplings, place on a cutting board.
10Cut small pieces about the size of a penny and put into the boiling broth. Or put the dough through a potato ricer. When dumplings float they are done.
11You want the pieces to be small or they will be too heavy or doughy.
12Salt and pepper to taste.