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ham dumpling soup

(10 ratings)
vbmb247 avatar
Blue Ribbon Recipe by
Desiree Wilmoth
@vbmb247
Kinsman, OH

My mom loves this soup. For my dad I add cabbage and use the small dumplings with the clear broth. My family doesn't like onions and celery chopped. I used it for flavor, but you can add it chopped if you choose.

Blue Ribbon Recipe

I was not sure how ham and dumplings would pair, so I just had to try this one... to satisfy my curiosity if nothing else!  Turns out that the flavors are wonderful and I would gladly serve this to my most favorite guests. To prepare this soup I used a ham bone that I had frozen from a HoneyBaked Ham. Worked like a charm; I could taste all of those flavors coming through in the soup. De-lish.

— The Test Kitchen @kitchencrew
(10 ratings)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For ham dumpling soup

  • 1
    ham bone
  • 3-4 c
    ham, cubed
  • 1 can
    garden vegtable broth
  • 2
    celey stalks, whole
  • 1 lg
    onion, peeled and whole
  • 4 lg
    potatoes, diced
  • 1 can
    carrots, drained
  • water to cover
  • 2 lg
    eggs
  • 2 c
    flour
  • 1/2 c
    water

How To Make ham dumpling soup

  • 1
    Place first 8 ingredients in large pot. Bring to boil then let simmer over medium-low heat for 45 minutes.
  • 2
    While the soup is simmering make dumplings.
  • 3
    Mix eggs and flour and water with a fork. Let sit covered for 1 hour.
  • 4
    After soup simmered for 45 minutes remove celery stalks and onion and throw away.
  • 5
    Remove ham bone and any ham from the bone and add that to the soup.
  • 6
    After hour roll out dumplings on a lightly floured board to about 1/8" thickness.
  • 7
    Cut into 1" squares and slowly add to boiling soup. Let cook for 5-7 minutes depending on size and thickness.
  • 8
    This should turn the broth from a clear liquid to a thicker stew like broth.
  • 9
    If you do not want a thick broth. Instead of rolling out the dumplings, place on a cutting board.
  • 10
    Cut small pieces about the size of a penny and put into the boiling broth. Or put the dough through a potato ricer. When dumplings float they are done.
  • 11
    You want the pieces to be small or they will be too heavy or doughy.
  • 12
    Salt and pepper to taste.
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