TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 8 servings


  • 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
  • 1-1/2 cups 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


  1. In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer.
  2. Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup.
  3. 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).
Originally published as Tomato Soup With Herb Dumplings in Birds & Blooms December/January 2000, p55

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llheath User ID: 6590379 70576
Reviewed Apr. 11, 2014

"The soup recipe itself was not quite to our taste.....a bit bland and bitter. However, I "doctored" it with some of our fav seasonings, basil, pinch of cloves, bay leaf, no fat 1/2 and 1/2, and a bit of sugar to mellow the tomatoes. The result was great. Made biscuits with Heart healthy Biscquick. Served with shredded cheddar cheese, parmesan cheese, and chives for a pretty presentation. Appetizing to look at and delicious!! Will make again...result fantastic with the few modifications!!"

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