Back to Corny Tomato Dumpling Soup

Print Options

Corny Tomato Dumpling Soup Recipe

Corny Tomato Dumpling Soup Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 45 min. YIELD:8 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.