corny tomato dumpling soup

★★★★★ 1 Review
lucrown avatar
By Luann Crownover
from Chillicothe, TX

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

★★★★★ 1 Review
serves 4-6
prep time 1 Hr
method Stove Top

Ingredients For corny tomato dumpling soup

  • 1 lb
    ground beef
  • 3 c
    fresh or frozen corn
  • 1 can
    (28 oz) diced tomatoes, undrained
  • 2 can
    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

  • 1
    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.
  • 2
    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.
  • 3
    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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