HAM DUMPLING SOUP
I was not sure how ham and dumplings would pair, so I just had to try this one... to satisfy my curiosity if nothing else! Turns out that the flavors are wonderful and I would gladly serve this to my most favorite guests. To prepare this soup I used a ham bone that I had frozen from a HoneyBaked Ham. Worked like a charm; I...
Provided by Desiree Wilmoth
Categories Other Soups
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Place first 8 ingredients in large pot. Bring to boil then let simmer over medium-low heat for 45 minutes.
- 2. While the soup is simmering make dumplings.
- 3. Mix eggs and flour and water with a fork. Let sit covered for 1 hour.
- 4. After soup simmered for 45 minutes remove celery stalks and onion and throw away.
- 5. Remove ham bone and any ham from the bone and add that to the soup.
- 6. After hour roll out dumplings on a lightly floured board to about 1/8" thickness.
- 7. Cut into 1" squares and slowly add to boiling soup. Let cook for 5-7 minutes depending on size and thickness.
- 8. This should turn the broth from a clear liquid to a thicker stew like broth.
- 9. If you do not want a thick broth. Instead of rolling out the dumplings, place on a cutting board.
- 10. Cut small pieces about the size of a penny and put into the boiling broth. Or put the dough through a potato ricer. When dumplings float they are done.
- 11. You want the pieces to be small or they will be too heavy or doughy.
- 12. Salt and pepper to taste.
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