CORNY TOMATO DUMPLING SOUP

Corny Tomato Dumpling Soup image

Provided by Luann Crownover @lucrown

Number Of Ingredients 20

1 pound(s) ground beef
3 cup(s) fresh or frozen corn
1 can(s) (28 oz) diced tomatoes, undrained
2 can(s) beef broth
1 cup(s) onion, chopped
1 clove(s) garlic, chopped
1 1/2 teaspoon(s) dried basil
1 1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) dried rosemary, crushed
- salt and pepper to taste
CORN DUMPLINGS
1 cup(s) all-purpose flour
1/2 cup(s) cornmeal
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 - egg
2/3 cup(s) milk
1 cup(s) fresh or frozen corn
1/2 cup(s) cheddar cheese, shredded
1 tablespoon(s) minced fresh parsley

Steps:

In large saucepan over medium heat, cook beef until it is 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 mins.
For dumplings, combine 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 tablespoon onto the simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. (do not lift cover until end of the 15 minutes of simmering.)