Beef Dumpling Soup is a hearty and comforting dish perfect for chilly days. The combination of tender beef shank, short ribs, and an assortment of vegetables and aromatic spices creates a rich and flavorful broth topped with homemade dumplings made from white cornmeal and cheese.
This recipe is a labor of love, but the result is a warm and satisfying bowl of soup that will become a new family favorite. So grab your apron and prepare a delicious batch of Beef Dumpling Soup!
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What is Beef Dumpling Soup?
Beef Dumpling Soup is a hearty and flavorful soup made with beef shank, short ribs, various vegetables, and homemade dumplings. First, the beef is simmered in a fragrant broth with onions, garlic, tomatoes, Poblano peppers, and spices until tender and falling off the bone. The soup is then topped with dumplings made from white cornmeal and cheese, which cook in the broth until soft and tender. The result is a comforting and satisfying dish perfect for cold winter nights or anytime you're in the mood for a warm and hearty meal.
Beef Dumpling Soup Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Vori Vori (Dumplings):
- Precooked P.A.N white cornmeal or Maseca: This ingredient is used to make the Vori Vori dumplings, a traditional South American dumpling made from cornmeal. The pre-cooked version of the cornmeal ensures that the dumplings cook quickly and evenly.
- Shredded mozzarella cheese, farmers' cheese, or shredded Parmesan cheese: Cheese is added to the Vori Vori dumplings to give them a rich and savory flavor.
For the beef soup:
- Beef shank and Bone-in short ribs: These cuts of beef are used to create a rich and flavorful broth for the soup. The shank and short ribs are tough cuts of meat that benefit from slow cooking, which helps break down the connective tissue and make them tender and flavorful.
- Onions: Onions add a sweet and savory flavor to the soup and are a staple ingredient in many soup recipes.
- Garlic: Garlic adds a pungent and slightly spicy flavor to the soup and has numerous health benefits.
- Carrots: Carrots add a sweet and slightly earthy flavor to the soup, as well as essential nutrients like vitamin A.
- Acorn squash: Acorn squash adds a sweet and nutty flavor to the soup, as well as essential nutrients like vitamin C and potassium.
- Tomatoes: Add a tangy and slightly sweet flavor to the soup and essential nutrients like vitamin C and lycopene.
- Poblano or bell pepper: Peppers add a mild and slightly sweet flavor to the soup and essential nutrients like vitamin C.
- Sweet potato and Yukon gold potato: Potatoes add a creamy and slightly sweet flavor to the soup and essential nutrients like potassium and vitamin C.
- Knorr Beef Flavor Bouillon: This bouillon adds a rich and savory flavor to the soup and serves as a seasoning agent.
- Kosher salt: Salt is added to the soup to enhance the flavors of the other ingredients and balance the overall flavor profile.
- Ground black pepper: Black pepper adds a slightly spicy and pungent flavor to the soup.
- Red pepper flakes: Red pepper flakes add a spicy and slightly smoky flavor to the soup.
- Hot water: Hot water is used to create the broth for the soup.
- Corn: Corn is added to the soup for sweetness and texture.
- Olive oil or canola oil: Oil is used for sautéing the onions and garlic and browning the beef.
- Lime juice: Lime juice adds a tangy and slightly acidic flavor to the soup and helps to balance the overall flavor profile.
Tools you'll need
How to Make Beef Dumpling Soup
Note: The full instructions are provided in the recipe card below.
Heat the oil in a large stockpot over medium heat for about 1 minute—Brown the ribs well on both sides. Add the onions, poblano pepper, tomatoes, chili pepper, Beef Flavor Bouillon, and garlic and cook until the vegetables soften, about 10 minutes, constantly stirring with a wooden spoon. Cover abundantly with hot water, and boil (the liquid must always be covering the meat and vegetables), then let cook at a simmer for about 1-½ hours. Meanwhile, in a large bowl, combine the cornmeal and cheese.
Ladles about 6 ladles of the chicken broth (be sure to add just enough chicken broth to make it moist dough) and mix with a wooden spoon or fork. Knead the dough briefly with your hands until you have a smooth, homogenous mixture. Pinch off a bit of dough (about a tablespoon) with your fingertips and use the palms of your hands to form a ball approximately 1 inch in diameter. Place your Vori Vori on a plate and repeat this until you have used up all the dough.
Next, cover the Vori Vori with plastic wrap and let it rest at room temperature for 10 minutes to rehydrate or refrigerate until needed. Add the sweet potato, white potatoes, bay leaf, oregano, and squash to the Beef Dumpling Soup. Cover and cook until the vegetables are tender, for about 30 minutes or until it reaches the desired consistency. Taste and adjust the season with salt and pepper, if needed.
Gently add the balls of dough (do this slowly, one or two at a time, so that they don’t fall apart, they will sink to the bottom of the pot, but little by little during their cooking time, they will begin to float to the surface) Add the chopped cilantro and green onion and gently shake the pot, to combine.
Simmer the Beef Dumpling Soup for 10 minutes, stirring carefully, or gently shake the pot so they don’t break occasionally. Add the lemon juice, serve beef dumpling soup into bowls, sprinkle with chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Beef Dumpling Soup!
Substitutions
- Beef shank and bone-in short ribs: If you don't have access to these cuts of beef or prefer a leaner option, you could substitute them with beef chuck roast or stew meat.
- Shredded mozzarella cheese, farmers' cheese, or shredded Parmesan cheese: You could use any cheese that melts well, such as cheddar, Gouda, or Monterey Jack.
- Poblano pepper or bell pepper: If you don't like spicy food, you could omit the pepper and use another bell pepper instead.
- Knorr Beef Flavor Bouillon: If you prefer to use homemade beef broth or stock instead of bouillon, you could substitute it in this recipe.
- Lime juice: If you don't have fresh lime juice, use lemon juice or vinegar instead.
- Canola oil: You could substitute canola oil with any neutral-flavored oil, such as vegetable or grapeseed.
- Vegetables: You can always modify the type and quantity of vegetables used in this recipe based on your preferences or availability.
Variations
- Chicken dumpling soup: Substitute chicken thighs or breasts for the beef and use chicken bouillon instead of beef bouillon for the broth. You can also use various vegetables, such as celery, potatoes, carrots, and onions.
- Vegetarian dumpling soup: Omit the beef and use vegetable bouillon instead of beef bouillon. Use mushrooms or tofu as a meat substitute, and add other vegetables such as zucchini, kale, or spinach.
- Spicy dumpling soup: Add extra red pepper flakes or hot sauce to make the soup spicier. Add sliced jalapeño or serrano peppers to the soup for an additional kick.
- Asian-style dumpling soup: Substitute the Vori Vori dumplings with Asian-style dumplings such as gyoza or wontons. Use soy sauce and rice vinegar instead of beef bouillon, and add bok choy, shiitake mushrooms, and scallions to the soup.
- Mexican-style dumpling soup: Substitute the beef with chicken or pork, and add canned black beans and diced green chilies. Use Mexican-style spices such as cumin, chili powder, and oregano, and serve the soup with cilantro and lime wedges.
- Italian-style dumpling soup: Substitute the beef with ground beef or Italian sausage, and add canned diced tomatoes and cannellini beans to the soup. Use Italian herbs such as basil, oregano, and thyme, and serve the soup with grated Parmesan cheese and crusty bread.
How to Serve
To serve Beef Dumpling Soup, ladle the soup into individual bowls, evenly distributing the beef, vegetables, and dumplings. You can sprinkle chopped fresh herbs, such as parsley or cilantro, over the soup for added flavor and color. Serve the soup hot with a lime wedge on the side for squeezing over the Beef Dumpling Soup just before eating.
This soup is a complete meal on its own, but if you want to serve it with a side dish, some good options would be a simple salad or a slice of crusty bread to soak up the broth. You could also serve some extra lime wedges or hot sauce on the side for those who like their soup with a little extra tang or spice. Enjoy!
How to Store & Re-Heat
To store: Beef Dumpling Soup, allow it to cool to room temperature before transferring it to an airtight container. You can keep the Beef Dumpling Soup in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, leave room at the top of the container for the soup to expand as it freezes.
To reheat: You can make the soup on the stovetop or microwave. If reheating on the stovetop, transfer the Beef Dumpling Soup to a pot and heat it over medium heat until it is heated, stirring occasionally. If the soup has thickened, add a little water or broth to thin it out.
If reheating in the microwave, transfer the soup to a microwave-safe bowl and heat it on high for 1-2 minutes, occasionally stirring, until heated. Again, if the soup has thickened, you may need to add water or broth to thin it out. After reheating, the dumplings may become softer and less firm, but they should still be flavorful and delicious. Be careful not to overheat the soup, as the dumplings can become mushy if overcooked.
Make-Ahead
Beef Dumpling Soup is a great make-ahead meal. You can prepare the Beef Dumpling Soup up to 2 days in advance and store it in the refrigerator until ready to serve. This is an excellent option to save time on the day you plan to do the soup. To make ahead, follow the recipe, allowing the soup to cool to room temperature after cooking. Once cooled, transfer the soup to an airtight container and store it in the refrigerator until ready to serve. When you are prepared to reheat the soup on the stovetop or in the microwave according to the instructions in the "How to Reheat" section.
The dumplings may become softer after storing the Beef Dumpling Soup in the refrigerator, but they should still be tasty and enjoyable. You may also need to add some water or broth to the soup when reheating if it has thickened up.
How to Freeze
Beef Dumpling Soup can be frozen for later use. To freeze the Beef Dumpling Soup, allow it to cool to room temperature after cooking. Once cooled, transfer the soup to a freezer-safe container or resealable plastic bag. Be sure to label the container or bag with the date and contents. To thaw the soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, you can reheat the soup on the stovetop or in the microwave according to the instructions in the "How to Reheat" section.
The dumplings may become softer after freezing and thawing, but they should still be flavorful and enjoyable. If you prefer a firmer texture, try freezing the dumplings separately and adding them to the reheated soup before serving. Additionally, when reheating frozen soup, you may need to add a little water or broth to thin it out, as it may have thickened during the freezing process.
Tips for Making The Best Beef Dumpling Soup
- Use good quality beef: Choose high-quality cuts of beef such as shank and short ribs to make the soup. These cuts are flavorful and tender when cooked low and slow.
- Brown the beef first: Searing it in a hot pan before adding it to the soup will help develop a rich, caramelized flavor.
- Don't overcrowd the pot: Leave enough space for the soup to simmer and the dumplings to cook without sticking together.
- Use homemade broth: If possible, use beef broth or stock instead of bouillon for a richer and more complex flavor.
- Season well: Taste the soup frequently as you cook, and adjust the seasoning as needed. A well-seasoned soup will be more flavorful and satisfying.
- Cook the dumplings properly: Gently drop them into the simmering broth and avoid stirring them until they are cooked. This will help prevent them from breaking apart.
- Serve hot: Beef Dumpling Soup is best served hot and fresh. Make sure to reheat it properly before serving.
- Customize to your liking: Feel free to customize the Beef Dumpling Soup with your favorite vegetables, spices, or herbs. Feel free to experiment with different flavor combinations and make them your own.
FAQ
Can I use different types of meat in Beef Dumpling Soup?
For a vegetarian version, you can use different types of meat in this Beef Dumpling Soup, such as chicken, pork, or even tofu.
Can I make the dumplings ahead of time?
You can make the dumplings ahead of time and store them in the refrigerator until ready to use. Just cover them with plastic wrap to prevent them from drying out.
Can I freeze the dumplings separately?
You can freeze the dumplings separately to maintain their texture. Just freeze them in a single layer on a baking sheet before transferring them to a resealable plastic bag.
Can I use different types of cheese in the dumplings?
You can use different types of cheese in the dumplings, such as cheddar, Gouda, or Monterey Jack.
How long can I store leftovers in the refrigerator?
You can store leftovers in the fridge for up to 4 days.
Can I make Beef Dumpling Soup in a slow cooker?
You can make Beef Dumpling Soup in a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-6 hours. Add the dumplings during the last 20-30 minutes of cooking.
Can I omit the cheese in the dumplings for a dairy-free version?
You can skip the cheese in the dumplings for a dairy-free version. Just be sure to adjust the seasoning as needed.
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Recipe
Easy Beef Dumpling Soup
Ingredients
For the Vori Vori (Dumplings):
- 500 g precooked P.A.N white cornmeal or Maseca. (I use P.A.N. brand)
- 250 g shredded mozzarella cheese , farmers cheese, or shredded Parmesan cheese
For the beef soup:
- 2 lb Beef shank
- 3 lb Beef Bone-in short ribs
- 2 large onions , chopped
- 7 large cloves garlic , finely chopped
- 7 carrots , peeled and cut into chunks
- 1 acorn squash (about 3 ½ pounds), peeled, seeded, and cut into 1-inch chunks
- 5 large tomatoes , chopped
- 2 large Poblano pepper or bell pepper , chopped
- 1 large sweet potato , peeled and cut into 1-inch pieces.
- 1 large Yukon gold potato , peeled and cut into 1-inch chunks
- 2-½ Tablespoons Knorr Beef Flavor Bouillon , to taste
- kosher salt to taste
- ¼ teaspoon ground black pepper , to taste
- ¼ teaspoons red paper flakes , to taste
- 16 cup hot water
- 2 whole ear corn , cut crosswise into ½ inch slices
- 1 cup frozen corn kernels
- 4 tablespoons Olive oil or canola oil
- Juice from 1 or 2 large lime , to taste
Instructions
- Heat the oil in a large stockpot over medium heat, about 1 minute—Brown the ribs well on both sides. Add the onions, poblano pepper, tomatoes, chili pepper,Beef Flavor Bouillon, and garlic and cook until the vegetables soften, about 10 minutes, constantly stirring with a wooden spoon.
- Cover abundantly with hot water, and bring to a boil (the liquid must always be covering the meat and vegetables), then let cook at a simmer for about 1-½ hours.
- Meanwhile, in a large bowl, combine the cornmeal and cheese. Ladles about 6 ladles of the chicken broth (be sure to add just enough chicken broth to make it moist dough) and mix with a wooden spoon or fork. Knead the dough briefly with your hands until you have a smooth, homogenous mixture.
- Pinch off a bit of dough (about a tablespoon) with your fingertips and use the palms of your hands to form a ball of approximately 1 inch in diameter.
- Place your Vori Vori on a plate and repeat this step until you have used up all the dough. Next, cover the Vori Vori with plastic wrap and let it rest at room temperature for 10 minutes to let rehydrate or refrigerate until needed.
- Add the sweet potato, white potatoes, bay leaf, oregano, and squash to the chicken soup. Cover and cook until the vegetables are tender for about 30 minutes or until it reaches desired consistency. Taste and adjust the season with salt and pepper, if needed.
- Gently add the balls of dough (do this slowly, one or two at a time, so that they don’t fall apart, it will sink to the bottom of the pot, but little by little during their cooking time, they will begin to float to the surface) Add the chopped cilantro and green onion and gently shake the pot, to combine.
- Simmer the Beef Dumpling Soup for 10 minutes, stirring very carefully, or gently shake the pot so that they don’t break every once in a while. Add the lemon juice, serve beef dumpling soup into bowls, sprinkle with chopped cilantro or parsley, and serve with cooked yuca or a slice of crusty bread and a wedge of lime. Enjoy our Beef Dumpling Soup!
Notes
- To store: Beef Dumpling Soup, allow it to cool to room temperature before transferring it to an airtight container. You can keep the Beef Dumpling Soup in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, leave room at the top of the container for the soup to expand as it freezes.
- To reheat: You can make the soup on the stovetop or microwave. If reheating on the stovetop, transfer the Beef Dumpling Soup to a pot and heat it over medium heat until it is heated, stirring occasionally. If the soup has thickened, add a little water or broth to thin it out.
After reheating, the dumplings may become softer and less firm, but they should still be flavorful and delicious. Be careful not to overheat the soup, as the dumplings can become mushy if overcooked. Make-Ahead Beef Dumpling Soup is a great make-ahead meal. You can prepare the Beef Dumpling Soup up to 2 days in advance and store it in the refrigerator until ready to serve. This is an excellent option to save time on the day you plan to do the soup. To make ahead, follow the recipe, allowing the soup to cool to room temperature after cooking. Once cooled, transfer the soup to an airtight container and store it in the refrigerator until ready to serve. When you are prepared to reheat the soup on the stovetop or in the microwave according to the instructions in the "How to Reheat" section. The dumplings may become softer after storing the Beef Dumpling Soup in the refrigerator, but they should still be tasty and enjoyable. You may also need to add some water or broth to the soup when reheating if it has thickened up. How to Freeze Beef Dumpling Soup can be frozen for later use. To freeze the Beef Dumpling Soup, allow it to cool to room temperature after cooking. Once cooled, transfer the soup to a freezer-safe container or resealable plastic bag. Be sure to label the container or bag with the date and contents. To thaw the soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, you can reheat the soup on the stovetop or in the microwave according to the instructions in the "How to Reheat" section. The dumplings may become softer after freezing and thawing, but they should still be flavorful and enjoyable. If you prefer a firmer texture, try freezing the dumplings separately and adding them to the reheated soup just before serving. Additionally, when reheating frozen soup, you may need to add a little bit of water or broth to thin it out, as it may have thickened during the freezing process.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.