Tomato Soup With Herb Dumplings |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
—Holly Dunkelberger, La Porte City, Iowa Ingredients:
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 |
dumplings: |
1-1/2 cups king arthur unbleached 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 |
Directions:
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).
|
|