Print Options

Back to Dumpling Vegetable Soup >

Include these items:

Select reviews >

Taste of Home Logo

Dumpling Vegetable Soup

 Dumpling Vegetable Soup
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.
6-8 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

  • 1/2 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

2 of 2

Dumpling Vegetable Soup (continued)

Directions (continued)

  • 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.