"Hunger is the best sauce in the world."--Cervantes

Dumpling Vegetable Soup Recipe

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This recipe for Dumpling Vegetable Soup, by , is from The Free Christian Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Mohr

Category:
Category:
 


Ingredients:  
Ingredients:  
lb. ground beef
4 c. water
1 can (28 oz.) diced tomatoes, undrained
1 package 10 oz. frozen mixed vegetables
1 envelope onion soup mix
tsp. dried oregano
tsp. pepper

Directions:
Directions:
In Dutch oven cook beef over medium heat until no longer pink, drain. Add water, tomatoes, vegetables, soup mix, oregano & pepper. Bring to a boil. Reduce heat, cover and simmer for
30 - 40 minutes.
 

Rice Dumplings


Ingredients:  
Ingredients:  
1 c. flour
1 tsp. baking powder
tsp. salt
1 T. shortening
⅓ c. cooked rice - room temperature
1 T. minced fresh or dried parsley
1 egg - lightly beaten
c. milk

Directions:
Directions:
Combine flour, baking powder & salt in bowl. Cut in shortening until the mixture resembles coarse crumbs. Add rice & parsley and toss. In a small bowl combine egg & milk. stir into rice mixture just until moistened. Drop by teaspoonful onto simmering soup. Cover & simmer for 15 minutes or until a toothpick comes out clean (do not lift the cover while simmering).

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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