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Corny Tomato Dumpling Soup Recipe

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

Carolyn Wright Rogers
Added: Friday, September 23, 2005


1 lb ground beef
3 c. fresh or frozen corn
1 28 oz. can tomatoes undrained
2 cans, 14 1/2 oz. each, beef broth
1 c. chopped onion
1 garlic clove, minced
1 1/2 tsp. dried basil
1 1/2 tsp dried thyme
1/2 tsp. dried rosemary, crushed
salt and pepper to taste

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

In large sauce pan 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 to 45 minutes.
For Dumplings:
Combine flour, cornmeal, baking powder, and salt in a bowl. In another bowl, beat egg, stir in milk, cheese, corn and parsley. Stir into dry ingredients just until moistened. Drop by T into simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted into a dumpling comes out clean. Do not lift the cover while simmering.

Number Of Servings:
Number Of Servings:
8 servings or about 2 quarts




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