Corny Tomato Dumpling Soup Recipe

4.5 3 3
Corny Tomato Dumpling Soup Recipe
Corny Tomato Dumpling Soup Recipe photo by Taste of Home
Publisher Photo

Corny Tomato Dumpling Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 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

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

Nutritional Facts

1 cup: 324 calories, 10g fat (5g saturated fat), 65mg cholesterol, 695mg sodium, 42g carbohydrate (10g sugars, 5g fiber), 19g protein.

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

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Reviews forCorny Tomato Dumpling Soup

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2124arizona User ID: 845443 268512
Reviewed Jun. 26, 2017

"This soup is so flavorful. The dumplings add the right touch to the soup!"

MY REVIEW
Alice Girl User ID: 4182940 73730
Reviewed Nov. 10, 2010

"Very tasty! Was a hit with everyone, even better the next day."

MY REVIEW
RebeccaJoy User ID: 1898865 87505
Reviewed May. 1, 2008

"Very good... my family enjoyed it and it's quick and easy to make. Perfect for a mom of 2 like me. - Beckie"

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