Vegetable Soup with Corn Dumplings

• 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 King Sooper's 1 lb For $0.99 thru 02/09
• 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

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

masa harina, water, egg, mozzarella cheese, oil, red pepper, onion, clove garlic, vegetable broth, seasoning with coriander, baby spinach leaves, s

Taken from www.kraftrecipes.com/recipes/vegetable-soup-corn-dumplings-115349.aspx (may not work)