Corny Tomato Dumpling Soup

Name: Corny Tomato Dumpling Soup
Prep time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: American
Ingredients: 1 lb ground beef; 3 c fresh or frozen corn; 1 can(s) (28 oz) diced tomatoes, undrained; 2 can(s) beef broth; 1 c onion, chopped; 1 clove garlic, chopped; 1 1/2 tsp dried basil; 1 1/2 tsp dried thyme; 1/2 tsp dried rosemary, crushed; salt and pepper to taste; CORN DUMPLINGS; 1 c all-purpose 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 cheddar cheese, shredded; 1 Tbsp minced fresh parsley

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By Luann Crownover
@lucrown

Corn AND Dumplings...what could be better? Enjoy!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4-6

Prep:

1 Hr

Method:

Stove Top

Ingredients

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1 lb

ground beef
3 c

fresh or frozen corn
1 can(s)

(28 oz) diced tomatoes, undrained
2 can(s)

beef broth
1 c

onion, chopped
1 clove

garlic, chopped
1 1/2 tsp

dried basil
1 1/2 tsp

dried thyme
1/2 tsp

dried rosemary, crushed
·

salt and pepper to taste
CORN DUMPLINGS
1 c

all-purpose 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

cheddar cheese, shredded
1 Tbsp

minced fresh parsley

How to Make Corny Tomato Dumpling Soup

Step-by-Step

In 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.
For 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.
Drop 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.)

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