Wendy's Favorite Recipes from www. EagleKnights.com

Corny Tomato Dumpling Soup 
I am not a soup person.  But I saw this recipe in Taste of Home where it won 2nd prize I thought I would try it.  It was definitely a winner and a keeper.  This is a hearty dish, can be a first course or main course. 

1 pound ground beef
3 cups of fresh or frozen corn
1 Can 28 oz diced tomatoes, undrained (I use 3/350 gm packages )
2 cans of beef broth
1 cup chopped onion
1 garlic clove, minced
1 1/2 teaspoon of dried basil
1 1/2 teaspoon of dried thyme
1/2 teaspoon of dried rosemary, crushed  

Corn Dumplings

1 cup all purpose flour
1/2 cup corn meal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 tablespoon minced fresh parsley

In a large saucepan or dutch oven, cook beef until no longer pink; drain.  Stir in corn, tomatoes, broth, onioin, garlic and seasonings.  Bring to a boil.  Reduce heat, cover and simmer for for 30-45 minutes. 

For Dumplings, combing Cornmeal, flour, baking powder, and salt in a bowl.  In another bowl, beat egg, stir in milk, corn, cheese, and parsley.   Stir into dry ingredients just until moistened.  Drop by tablespoonfuls onto simmering soup.  Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.