Dumpling Vegetable Soup

1. 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. 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. 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).

* Per serving · 4 servings · Values may vary.