- 1 pound ground beef
- 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
- 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).
Originally published as Corny Tomato Dumpling Soup in Taste of Home August/September 1999, p25
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