Corny Tomato Dumpling Soup

Corny Tomato Dumpling Soup Recipe

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Luann Crownover


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


★★★★★ 1 vote

1 Hr
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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


1 c
all-purpose flour
1/2 c
2 1/2 tsp
baking powder
1/2 tsp
2/3 c
1 c
fresh or frozen corn
1/2 c
cheddar cheese, shredded
1 Tbsp
minced fresh parsley

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.)

Printable Recipe Card

About Corny Tomato Dumpling Soup

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Hashtag: #dumplings

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