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CORN: Corny Tomato Dumpling Soup




Source of Recipe


Adapted recipe from Jackie Ferris, Tiverton, Ontario Canada


Recipe Introduction


I tweaked this slightly, but the recipe was good in its original form too. This is pure comfort food for me, as is most hot soups. Love those dumplings! /jmp

1 pound ground beef
3 cups frozen corn
1 can diced tomatoes -- undrained
-- (28 ounces)
2 cans beef broth
-- (14-1/2 ounces each)
1/2 cup water
1 cup onion -- chopped
2 cloves garlic -- minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary -- crush with
-- your fingers
salt (optional) -- to taste
pepper -- to taste
dash of all-purpose seasoning
-- (like Mrs. Dash)
or
dash of Trader Joe's all-purpose seasoning
CORN DUMPLINGS:
1 cup all-purpose flour
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 egg
2/3 cup milk
1 cup frozen corn
1/2 cup cheddar cheese -- grated
1 tablespoon fresh parsley -- minced

Cook the ground beef in a Dutch oven over medium heat until it is no longer pink. Drain. Stir in corn, tomatoes, broth, water, onion, garlic and spices. Bring the soup to a boil. After it comes to a boil, reduce the heat, cover and simmer the mixture for about 40 to 45 minutes.

FOR DUMPLINGS: Combine flour, cornmeal, baking powder, and salt (if using) in a bowl. In another bowl, beat the egg and stir in the milk, corn, cheese, and parsley. Stir this into the dry ingredients until it is moist.

Drop by tablespoons into simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the lid while simmering).

Yield: 8 servings

Category: Soups

Recipe typed for you by Judi Mae Phelps.