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Corny Tomato Dumpling Soup Recipe

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This recipe for Corny Tomato Dumpling Soup is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 ½ tsp. dried basil,
1 ½ tsp. dried thyme,
½ tsp. crushed dried rosemary,
Salt and pepper to taste

1 c. all-purpose flour,
½ c. cornmeal,
2 1/2 tsp. baking powder,
½ tsp salt,
1 egg,
2/3 c. milk,
1 c. fresh or frozen corn,
½ c. shredded cheddar cheese,
1 T. minced fresh parsley
Directions:
Directions:
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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