Ham and Cornmeal Dumpling Soup Recipe
A warm bowl of soup is the perfect way to bring comfort to any chilly day. This ham and cornmeal dumpling soup combines hearty flavors with a touch of Southern charm, making it an ideal dish for family dinners or quiet nights at home. Whether it’s your first time trying drop dumplings or you’re a seasoned pro, this recipe is easy to follow and delivers a satisfying meal that’s packed with flavor.
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Ingredients for Ham Broth
- 1 ham bone
- 3–5 cups ham, cut into bite-size pieces
- 1 diced onion (optional)
- 1 teaspoon black pepper
- 1 teaspoon parsley flakes
- 6 cups water
Ingredients for Cornmeal Dumplings
- 3/4 cup purpose flour
- 1 cup yellow cornmeal
- 1 large egg
- 1 teaspoon black pepper
- 4 tablespoons melted butter
- 1 cup ham broth (from simmering stock)
How to Make Ham and Cornmeal Dumpling Soup
Prepare the Ham Broth
In a large Dutch oven, combine the ham bone and 6 cups of water. Add a bay leaf for extra flavor, and bring to a bare simmer over medium heat. Allow the ham bone to simmer for at least an hour to create a flavorful stock. Skim off any foam or impurities with a slotted spoon.
Add the diced onion (if using), along with black pepper and parsley flakes. Stir with a wooden spoon. The addition of these simple seasonings enhances the smoky flavor of the broth and creates the gorgeous color of the soup. Once the stock is ready, remove the ham bone and shred any remaining meat into bite-sized pieces.
Make the Cornmeal Dumplings
In a medium mixing bowl, combine flour, cornmeal, and black pepper. Mix the dry ingredients together until they form a coarse meal. In a small bowl, whisk the egg and melted butter together. Gradually add the ham stock, stirring until a moist dough forms. Use a pastry blender if needed to ensure even consistency.
Drop the Dumplings
Using a tablespoon, scoop the dumpling batter and gently drop it into the simmering broth. Repeat until all the dough is used. Allow the dumplings to cook for 10 minutes at a bare simmer. The dumplings should float and puff up, taking on the flavors of the soup.
Serve and Enjoy
Ladle the ham and cornmeal dumpling soup into bowls and serve warm. Garnish with green onions or a dollop of heavy cream for a creamy finish.
Why You’ll Love This Recipe
This recipe is a hearty and satisfying dish, combining the classic flavors of ham, cornbread dumplings, and a rich, savory broth. The ham bone adds a deep, smoky flavor, while the dumplings are soft and comforting. It’s a simple, straightforward meal that’s packed with flavor and sure to hit the spot.
Conclusion
The ham and cornmeal dumpling soup recipe is one you’ll want to add to your collection of new recipes. Whether you’re serving it for a cozy family dinner or introducing it as a first giveaway at a potluck, this dish is sure to impress. The combination of flavors and textures will have everyone coming back for seconds. Try it out and enjoy the flavors of the South in every spoonful!
Ham and Cornmeal Dumpling Soup
Equipment
- Large Dutch oven or stockpot
- medium mixing bowl
- small bowl
- wooden spoon
- slotted spoon
Ingredients
For the Ham Broth
- 1 ham bone
- 3 cups ham cut into bite-sized pieces
- 1 diced onion optional
- 1 teaspoon black pepper
- 1 teaspoon parsley flakes
- 6 cups water
For the Cornmeal Dumplings
- 3/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 large egg
- 1 teaspoon black pepper
- 4 tablespoons melted butter
- 1 cup ham broth from simmering stock
Instructions
- Place the ham bone in a large Dutch oven or stockpot. Add 6 cups of water and bring to a bare simmer over medium heat. Simmer for at least 1 hour, skimming off foam or impurities with a slotted spoon.
- Add diced onion (if using), black pepper, and parsley flakes. Stir gently with a wooden spoon. Remove the ham bone and shred any remaining meat into bite-sized pieces. Return the shredded meat to the broth.
- In a medium mixing bowl, combine the flour, cornmeal, and black pepper. In a small bowl, whisk the egg, melted butter, and 1 cup of ham broth until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until a moist dough forms.
- Using a tablespoon, scoop the dumpling batter and gently drop it into the simmering broth. Repeat until all the dough is used. Simmer for 10 minutes, allowing the dumplings to puff up.
- Ladle the soup into bowls, garnish with optional green onions or a splash of lemon juice, and serve warm.
