Corny Tomato Dumpling Soup Recipe

Corny Tomato Dumpling Soup Recipe photo by Taste of Home

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I have a big garden on our farm and enjoy cooking with my harvest. In this savory tomato soup, corn stars in both the broth and dumplings. It has a fresh-picked flavor. Ground beef makes it a hearty first course or satisfying light main dish. -Jackie Ferris, Tiverton, Ontario

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Corny Tomato Dumpling Soup Recipe

Prep: 20 min. Cook: 45 min.

Yield: 8 Servings

20 45 65

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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3 cups fresh or frozen corn
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary, crushed
Salt and pepper to taste
CORN DUMPLINGS:
1 cup all-purpose flour
1/2 cup cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 tablespoon minced fresh parsley

Directions

In a large saucepan over medium heat, cook beef until no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
For dumplings, combine the flour, cornmeal, baking powder and salt in a large bowl. In another large 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).

Nutritional Facts 1 serving (1 cup) equals 324 calories, 10 g fat (5 g saturated fat), 65 mg cholesterol, 695 mg sodium, 42 g carbohydrate, 5 g fiber, 19 g protein.

Originally published as Corny Tomato Dumpling Soup in Taste of Home August/September 1999, p25