Corny Tomato Dumpling Soup
Ingredients
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1 lbground beef
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3 cfresh or frozen corn
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1 can(s)(28 oz) diced tomatoes, undrained
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2 can(s)beef broth
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1 conion, chopped
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1 clovegarlic, chopped
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1 1/2 tspdried basil
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1 1/2 tspdried thyme
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1/2 tspdried rosemary, crushed
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·salt and pepper to taste
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CORN DUMPLINGS
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1 call-purpose flour
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1/2 ccornmeal
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2 1/2 tspbaking powder
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1/2 tspsalt
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1egg
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2/3 cmilk
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1 cfresh or frozen corn
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1/2 ccheddar cheese, shredded
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1 Tbspminced fresh parsley
How to Make Corny Tomato Dumpling Soup
- 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.)