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Dumpling Vegetable Soup Recipe

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Delicious rice dumplings give a homemade touch to this hearty soup that takes advantage of canned goods, frozen vegetables and dry soup mix. "My mom found this to be a quick, nourishing all-in-one-pot meal, and so do I," says Peggy Linton of Cobourg, Ontario.

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Dumpling Vegetable Soup Recipe

Prep: 15 min. Cook: 1 hour

Yield: 6-8 Servings

15 60 75

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
RICE DUMPLINGS:
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

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). Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 218 calories, 6 g fat (2 g saturated fat), 47 mg cholesterol, 674 mg sodium, 29 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Dumpling Vegetable Soup in Quick Cooking September/October 2003, p46

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