Best Ham Soup And Cornmeal Dumplings Recipes

Ham Soup and Cornmeal Dumplings image

Provided by Joyce Lowery

Time 2h

Number Of Ingredients 16

1 ham bone
4 c ham, cut into bite-sized pieces
1/2 c green onions, chopped
1 onion, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp parsley flakes
DUMPLINGS
1 c cornmeal
1/2 c flour
1 tsp baking powder
1 tsp salt
1 tsp black pepper
2 Tbsp butter, melted
1 egg, beaten
2/3 c liquid from ham stock

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.

Gingered Squash and Ham Soup with Cornmeal Dumplings image

Yield Makes about 8 cups, serving 4

Number Of Ingredients 15

2 1/2 pounds kabocha* or butternut squash
2 garlic cloves
1 tablespoon minced peeled fresh gingerroot
7 cups water
1 cup drained canned whole tomatoes, chopped (about a 1-pound can)
1/2 pound trimmed boneless ham steak, cut into 1/4-inch cubes
1/3 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cold unsalted butter, cut into bits
3 tablespoons milk
2 tablespoons beaten egg (about 1/2 large egg)
2 tablespoons chopped fresh chives
*available at some natural foods stores, some specialty foods shops, and some supermarkets

Steps:

Halve squash lengthwise with a sharp knife and discard seeds and strings. Peel squash and cut into 1/2-inch pieces.
In a 4-quart saucepan simmer squash, garlic, gingerroot, and water, partially covered, until squash is very tender, about 20 minutes. In a blender purée mixture in batches and return to pan. Stir in tomatoes, ham, and salt and pepper to taste. Soup may be prepared up to this point 2 days ahead and chilled, covered.
Into a bowl sift together cornmeal, flour, baking powder, and salt and blend in butter until mixture resembles meal. Add milk, egg, and chives and stir until batter is just combined. Bring soup to a bare simmer.
Drop batter by rounded tablespoons onto soup and simmer, covered, until dumplings are just cooked through, about 12 minutes.