Dumpling Vegetable Soup Recipe

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Dumpling Vegetable Soup Recipe
Dumpling Vegetable Soup Recipe photo by Taste of Home
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

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

Nutritional Facts

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

  • 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
  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). Yield: 6-8 servings (2 quarts).
Originally published as Dumpling Vegetable Soup in Quick Cooking September/October 2003, p46

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jetchick24 User ID: 3139822 141728
Reviewed Jan. 31, 2014

"easy , quick, and tasty. I didn't have the onion soup mix so I just sauted some diced onion. I added some garlic and instead of using water, I used vegetable broth."

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