Vegetables and Corn Dumpling Soup

Get slurping in under an hour with our Vegetables and Corn Dumpling Soup! Spinach is a tasty complement to the corn dumplings in this dumpling soup.

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1. Mix first 3 ingredients until blended. Stir in cheese. Shape into 24 balls; make small indentation in center of each with your thumb.

2. Heat oil in Dutch oven on medium heat. Add dumplings, in batches; cook 2 min. or until golden brown, stirring occasionally. Remove from pan; set aside.

3. Add peppers and onions to pan; cook and stir 5 min. Stir in garlic; cook 1 min. Add broth and seasoning; bring to boil. Add dumplings; cover. Simmer on medium-low heat 8 min. or until dumplings are done. Stir in spinach; cook, covered, 3 min.

4. Serve topped with sour cream.

Vegetables and Corn Dumpling Soup

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