Lunch: Tomato Soup With Herb Dumplings Recipe
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
Instructions
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
