HAM SOUP AND CORNMEAL DUMPLINGS
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
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.
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