Ham Dumpling Soup
My family doesn't like onions and celery chopped. I used it for flavor, but you can add it chopped if you choose.
Blue Ribbon Recipe
I was not sure how ham and dumplings would pair, so I just had to try this one... to satisfy my curiosity if nothing else! Turns out that the flavors are wonderful and I would gladly serve this to my most favorite guests.
To prepare this soup I used a ham bone that I had frozen from a HoneyBaked Ham. Worked like a charm; I could taste all of those flavors coming through in the soup. De-lish.
[Read more about this recipe in Janet's Notebook!] The Test Kitchen
3-4 cham, cubed
1 can(s)garden vegtable broth
2celey stalks, whole
1 largeonion, peeled and whole
4 largepotatoes, diced
1 can(s)carrots, drained
·water to cover
How to Make Ham Dumpling Soup
- Place first 8 ingredients in large pot. Bring to boil then let simmer over medium-low heat for 45 minutes.
- While the soup is simmering make dumplings.
- Mix eggs and flour and water with a fork. Let sit covered for 1 hour.
- After soup simmered for 45 minutes remove celery stalks and onion and throw away.
- Remove ham bone and any ham from the bone and add that to the soup.
- After hour roll out dumplings on a lightly floured board to about 1/8" thickness.
- Cut into 1" squares and slowly add to boiling soup. Let cook for 5-7 minutes depending on size and thickness.
- This should turn the broth from a clear liquid to a thicker stew like broth.
- If you do not want a thick broth. Instead of rolling out the dumplings, place on a cutting board.
- Cut small pieces about the size of a penny and put into the boiling broth. Or put the dough through a potato ricer. When dumplings float they are done.
- You want the pieces to be small or they will be too heavy or doughy.
- Salt and pepper to taste.