ham soup and cornmeal dumplings
This was a favorite of my dad. I have tried to remember how my mother made them, but my cornmeal dumplings are not as tender as hers. Sure wish I had spent more time in the kitchen with her when I had a chance. It is a great way for using up leftover ham.
prep time
1 Hr 40 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 - ham bone
- 4 cups ham, cut into bite-sized pieces
- 1/2 cup green onions, chopped
- 1 - onion, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon parsley flakes
- DUMPLINGS
- 1 cup cornmeal
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter, melted
- 1 - egg, beaten
- 2/3 cup liquid from ham stock
How To Make ham soup and cornmeal dumplings
-
Step 1Place ham bone in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes. Remove ham bone and discard.
-
Step 2Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
-
Step 3Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.
-
Step 4Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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