Ham Soup and Cornmeal Dumplings

Joyce Lowery


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.


★★★★★ 1 vote

1 Hr 40 Min
20 Min
Stove Top


  • 1
    ham bone
  • 4 c
    ham, cut into bite-sized pieces
  • 1/2 c
    green onions, chopped
  • 1
    onion, chopped
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/2 tsp
    parsley flakes

  • 1 c
  • 1/2 c
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 Tbsp
    butter, melted
  • 1
    egg, beaten
  • 2/3 c
    liquid from ham stock

How to Make Ham Soup and Cornmeal Dumplings


  1. Place 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.
  2. Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
  3. Mix 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.
  4. Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.

Printable Recipe Card

About Ham Soup and Cornmeal Dumplings

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Southern

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