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Tomato Soup With Herb Dumplings

 Tomato Soup With Herb Dumplings
—Holly Dunkelberger, La Porte City, Iowa
8 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 4 cups tomato juice
  • 1/4 cup butter
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • DUMPLINGS:
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried parsley flakes
  • 1 egg
  • 2/3 cup milk

Directions

  • In a Dutch oven, combine the first eight ingredients; bring to a
  • boil. Reduce heat to simmer.
  • Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat
  • egg and milk; stir into dry ingredients until a stiff dough forms.

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Tomato Soup With Herb Dumplings (continued)

Directions (continued)

  • Drop by tablespoonfuls onto simmering soup.
  • Cover and simmer for 20 minutes or until toothpick inserted into a
  • dumpling comes out clean (do not lift the cover while simmering).
  • Serve immediately. Yield: 8 servings (2 quarts).