Taste of Home
Tomato Soup With Herb Dumplings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 8 servings (2 quarts).
—Holly Dunkelberger, La Porte City, Iowa
Ingredients
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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4 cups tomato juice
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1/4 cup butter
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1 teaspoon beef bouillon granules
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried oregano
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DUMPLINGS:
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1/4 teaspoon poultry seasoning
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1/4 teaspoon dried parsley flakes
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1 egg
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2/3 cup milk
Directions
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1.
In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer.
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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.
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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.
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