Corny Tomato Dumpling Soup

It has been soooo cold here lately. I think our high today was about 1 or 2 degrees. It's supposed to at least warm up to about 8 degrees tomorrow, but unfortunately the rest of the week doesn't look much better. To help me stay warm here in the middle of this arctic cold, I made this yummy soup tonight. It was really tasty and made enough for me to take for lunch and eat for dinner for almost the rest of the week. Luckily it is really good!

Corny Tomato Dumpling Soup From Taste of Home
1 lb ground beef
3 cups fresh or frozen corn
1 can (28 oz) diced tomatoes, undrained
2 cans (14 oz each) beef broth
1 cup chopped onion
1 garlic clove, minced
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and pepper to taste
Corn Dumplings:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 T minced fresh parsley (optional)

In a large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain. Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. For dumplings, combine flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into the dry ingredients just until moistened. 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). Makes about 2 quarts.