Corny Tomato Dumpling Soup
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 ⓘ
- 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 ⓘ
Instructions
- 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).
Nutrition & Diet Analysis (per serving)
940
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).