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    DUMPLING SOUP


    Source of Recipe


    MOM

    List of Ingredients




    1 lb. ground beef
    3 c. fresh or frozen corn
    1 can (28 oz.) diced tomatoes, undrained
    2 cans (14 1/2 oz. ea.) beef broth or beef base made to equal 3 and a half cups
    1 c. chopped onion (or 1/4 cup dried minced onion)
    1 garlic clove, minced (or 1/4 t garlic powder)
    1 1/2 t. dried basil - optional
    1 1/2 t. dried thyme - optional
    1/2 t. dried rosemary, crushed - optional
    salt and pepper to taste

    Corn Dumplings:
    1 c. all purpose flour
    1/2 c. cornmeal
    2 1/2 t. baking powder
    1/2 t. salt
    1 egg
    2/3 c. milk
    1 c. fresh or frozen corn
    1/2 c. shredded cheddar cheese
    1 T. minced fresh parsley - may use dried or omit altogether

    Recipe



    In a larege saucepan or Dutch oven, cook beef
    over medium heat until browned; drain.

    Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil.

    Reduce heat; cover and simmer for 30 to 45 min.

    For dumplings, combine flour, cornmeal, baking powder and salt in a bowl.

    In another 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 min. or until a toothpick inserted in a dumpling comes out clean (do not lift cover while
    simmering). Makes 8 servings, about 2 qts.
 

 

 

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