This recipe makes an all-in-one-pot meal!
Rice Dumpling Vegetable Soup
1/2 pound ground beef
4 cups water
1 – 28 ounce can diced tomatoes, undrained
1 – 10 ounce package frozen mixed vegetables
1 envelope onion soup mix
1/2 tsp. dried oregano
1/4 tsp. pepper
1-1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
1/3 cup cooked rice, room temperature
1 tbsp. minced fresh parsley
1 egg, lightly beaten
1/2 cup milk
~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 to 40 minutes.
~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.
~Drop by teaspoonfuls onto simmering soup. Cover and simmer for 15 minutes.
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