Corny Tomato Dumpling Soup

• 1 pound ground beef
• 3 cups fresh or frozen corn
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (14-1/2 ounces each) beef broth
• 1 cup chopped onion
• 1 garlic clove, minced
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried thyme
• 1/2 teaspoon dried rosemary, crushed
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2-1/2 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

1. In a large saucepan over medium heat, cook beef until no longer pink; drain. Stir in the corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
2. For dumplings, combine the flour, cornmeal, baking powder and salt in a large bowl. In another large bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into dry ingredients just until moistened.
3. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

ground beef, corn, tomatoes, beef broth, onion, garlic, basil, thyme, rosemary, salt, flour, cornmeal, baking powder, salt, egg, milk, corn, cheddar cheese, parsley

Taken from www.tasteofhome.com/recipes/corny-tomato-dumpling-soup/ (may not work)