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“As a busy working mother, I love this recipe. I can use common pantry items to put a hearty, healthful dinner on the table for my family to enjoy. It takes only melon or fruit salad to round out this meal!” Graciela Sandvigen - Rochester, NY
Nutritional Facts 1-1/3 cups equals 347 calories, 7 g fat (1 g saturated fat), 6 mg cholesterol, 1,197 mg sodium, 57 g carbohydrate, 8 g fiber, 11 g protein.
Originally published as Vegetable Dumpling Soup in Simple & Delicious January/February 2010, p49
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Reviewed on Sep. 06, 2011 by ina228
I loved this recipe, we do not eat meat, so switched the chicken broth to vegetable broth, did not use corn meal. Used the recipe for dumplings on the Bisquick box. Entire family liked it, added corn top the veges for the kids.
Reviewed on Feb. 19, 2010 by mreilly615
This soup didn't have enough flavor or juice. I was very dry. I you make it I would increase the amount of chicken broth.
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