VEGETABLES AND CORN DUMPLING SOUP

Vegetables and Corn Dumpling Soup image

Get slurping in under an hour with our Vegetables and Corn Dumpling Soup! Spinach is a tasty complement to the corn dumplings in this dumpling soup.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings, 1 cup soup and 4 dumplings each

Number Of Ingredients 12

Ingredients

1 cup masa harina
2/3 cup water
1 egg
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 Tbsp. oil
1 red pepper, chopped
1 small onion, chopped
1 clove garlic, minced
3 cans (14 oz. each) fat-free reduced-sodium vegetable broth
1 pkt. seasoning with coriander and annatto
1 pkg. (5 oz.) baby spinach leaves
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Mix first 3 ingredients until blended. Stir in cheese. Shape into 24 balls; make small indentation in center of each with your thumb.
Heat oil in Dutch oven on medium heat. Add dumplings, in batches; cook 2 min. or until golden brown, stirring occasionally. Remove from pan; set aside.
Add peppers and onions to pan; cook and stir 5 min. Stir in garlic; cook 1 min. Add broth and seasoning; bring to boil. Add dumplings; cover. Simmer on medium-low heat 8 min. or until dumplings are done. Stir in spinach; cook, covered, 3 min.
Serve topped with sour cream.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g