Dumpling Vegetable Soup

Name: Dumpling Vegetable Soup
Ingredients: 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; 1/2 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 egg, lightly beaten; 1/2 cup milk

15 ingredients

3 steps

Ingredients

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
1/2 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 egg, lightly beaten
1/2 cup milk

Directions

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.
2

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.
3

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).