Corny Tomato Dumpling Soup
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
- 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
CORN DUMPLINGS
How to Make Corny Tomato Dumpling Soup
- 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.
- 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.
- 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.)
About Corny Tomato Dumpling Soup
Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #dumplings
