tiberio corn dumpling soup

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Corn Dumpling Soup

 

Recipe By :Jeanne Tiberio

Serving Size : 8 Preparation Time :0:00

Categories : Jeanne_Tiberio New Import

Vegetarian VegHomestyle

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DUMPLINGS:

1 cup yellow cornmeal

1 cup flour

2 teaspoons baking powder

2 teaspoons basil

2 scallions -- chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon molasses

1/4 cup water

1 Tablespoon olive oil

1/4 cup nonfat egg substitute -- (liquid)

BROTH:

4 scallions -- chopped

1 Tablespoon olive oil

1 fresh tomato

16 ounce canned stewed tomatoes -- blenderized

2 quarts water

1 vegetable bouillon cube (nonfat)

 

To make dumplings: Combine dry ingredients. Then add wet ingredients and stir to

blend evenly With moistened hands, make 32 small balls. Drop in the broth, as

directed below.

 

To make the broth: In a skillet, saute scallions in the oil. Add remaining

ingredients and simmer for 10 minutes. Add dumplings to broth and cook for

another 12 to 15 minutes.

 

Description:

" Soups and Salads page 76 "

Source:

" Vegetarian Homestyle Cooking 1998 "

S(VegRecipes):

" Hanneman (kitpath) on 15-Mar-2002 "

Start to Finish Time:

" 1:00 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 189 Calories; 4g Fat (20.3% calories from

fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 376mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : The key to these dumplings is to keep them small so they will be easier

to eat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3963 0 0 0 0 213 0 1683

 

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