"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corny Tomato Dumpling Soup Recipe

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This recipe for Corny Tomato Dumpling Soup, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andrea Bright
Added: Saturday, November 24, 2007


1 pound ground beef,
3 cups fresh or frozen corn,
1 can (28 ounces) diced tomatoes,
2 cans (14-1/2 ounces each) beef broth,
1 c. chopped onion,
1 minced garlic clove,

1 tsp. dried basil,
1 tsp. dried thyme,
tsp. crushed dried rosemary,
Salt and pepper to taste

1 c. all-purpose flour,
c. cornmeal,
2 1/2 tsp. baking powder,
tsp salt,
1 egg,
2/3 c. milk,
1 c. fresh or frozen corn,
c. shredded cheddar cheese,
1 T. minced fresh parsley

In a large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain.

Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30- 45 minutes.

For dumplings, combine flour, cornmeal, baking powder and salt in a bowl.

In another bowl, beat egg;stir in milk, corn, cheese and parsley. Stir into dry ingredients just until moistened. Drop by tablespoonfuls onto simmering soup.

Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Yield: 8 servings (about 2 quarts).




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