HAM SOUP AND CORNMEAL DUMPLINGS

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Ham Soup and Cornmeal Dumplings image

This was a favorite of my dad. I have tried to remember how my mother made them, but my cornmeal dumplings are not as tender as hers. Sure wish I had spent more time in the kitchen with her when I had a chance. It is a great way for using up leftover ham.

Provided by Joyce Lowery

Categories     Other Soups

Time 2h

Number Of Ingredients 16

1 ham bone
4 c ham, cut into bite-sized pieces
1/2 c green onions, chopped
1 onion, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp parsley flakes
DUMPLINGS
1 c cornmeal
1/2 c flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
2 Tbsp butter, melted
1 egg, beaten
2/3 c liquid from ham stock

Steps:

  • 1. Place ham bone in 6 cups water and season with salt, pepper, and red pepper to taste. Bring to boil and simmer for 45 minutes. Remove ham bone and discard.
  • 2. Add green onions, salt, black pepper, ham, and parsley flakes to broth. Simmer one hour.
  • 3. Mix ingredients for dumplings together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling soup liquid. Make sure each dumpling is completely covered in liquid by shaking pot gently. Do not stir.
  • 4. Cook 10 minutes uncovered; then cover and cook on low heat for 25 minutes.

*** Explore more Ham Soup And Cornmeal Dumplings Recipes »

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