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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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

Directions Step-By-Step

1
Place 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.
2
Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
3
Mix 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.
4
Cook 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