—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 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
- In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer.
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
