Ham Soup and Cornmeal Dumplings

Joyce Lowery

By
@jlowery55

This was a favorite of my dad. I have tried to remember how my mother made them, but my cornmeal dumplings are not as tender as hers. Sure wish I had spent more time in the kitchen with her when I had a chance. It is a great way for using up leftover ham.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
1 Hr 40 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
ham bone
4 c
ham, cut into bite-sized pieces
1/2 c
green onions, chopped
1
onion, chopped
1 tsp
salt
1 tsp
black pepper
1/2 tsp
parsley flakes

DUMPLINGS

1 c
cornmeal
1/2 c
flour
1 tsp
baking powder
1 tsp
salt
1 tsp
black pepper
2 Tbsp
butter, melted
1
egg, beaten
2/3 c
liquid from ham stock

Step-By-Step

1Place ham bone in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes. Remove ham bone and discard.
2Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
3Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.
4Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Southern