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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Delicious rice dumplings give a homemade touch to this hearty soup that takes advantage of canned goods, frozen vegetables and dry soup mix. My mom found this to be a quick, nourishing all-in-one-pot meal, and so do I, says Peggy Linton of Cobourg, Ontario. Ingredients:
1/2 pound ground beef |
4 cups water |
1 can (28 ounces) diced tomatoes, undrained |
1 package (10 ounces) frozen mixed vegetables |
1 envelope onion soup mix |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
rice dumplings: |
1-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 tablespoon shortening |
1/3 cup cooked rice, room temperature |
1 tablespoon minced fresh parsley |
1 egg, lightly beaten |
1/2 cup milk |
Directions:
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. 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. 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). Yield: 6-8 servings (2 quarts).
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