No Image
prep time
1 Hr
cook time
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 pound ground beef
- 3 cups fresh or frozen corn
- 1 can (28 oz) diced tomatoes, undrained
- 2 cans beef broth
- 1 cup onion, chopped
- 1 clove garlic, chopped
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon dried rosemary, crushed
- - salt and pepper to taste
- CORN DUMPLINGS
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 - egg
- 2/3 cup milk
- 1 cup fresh or frozen corn
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon minced fresh parsley
How To Make corny tomato dumpling soup
-
Step 1In large saucepan over medium heat, cook beef until it is no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 mins.
-
Step 2For dumplings, combine flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn cheese and parsley. Stir into dry ingredients just until moistened.
-
Step 3Drop by tablespoon onto the simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (do not lift cover until end of the 15 minutes of simmering.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Other Soups
Keyword:
#dumplings
Ingredient:
Beef
Culture:
American
Method:
Stove Top
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