Dumpling Vegetable Soup

By MarieR

Ingredients

• Rice Dumplings:
• 1/2 pound ground beef
• 4 cups water
• 1 can (28-ounces) diced tomatoes, undrained
• 1 package (10-ounces) frozen mixed vegetables
• 1 envelope onion soup mix
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon shortening
• 1/3 cup cooked rice, room temperature
• 1 tablespoon minced fresh parsley
• 1 large egg, lightly beaten
• 1/2 cup milk

Preparation

Step 1

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, vegetables, soup mix, oregano and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are tender.
For dumplings, combine the flour, baking powder and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add rice and parsley; toss. In a small bowl, combine egg and milk. Stir into rice mixture just until moistened.
Drop by teaspoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.
Yield: 6-8 servings (2 quarts).