Vegetable Beef Soup with Egg Dumplings

• 1 lb ground beef
• 2 cup shredded cabbage
• 4 cup or 32 oz chicken broth
• 15 oz canned peas & carrots
• 1/4 tsp pepper
• 1/4 cup gluten-free biscuit mix
• 3 tbsp grated parmesan cheese
• 2 tsp parsley flakes or 1 tbsp fresh parsley
• 1/8 tsp ground nutmeg
• 1 egg

1. Cook & stir ground beef until golden brown; drain.
2. Add cabbage, chicken broth, peas & carrots, & pepper.
3. Heat to boiling.
4. Reduce heat.
5. Mix biscuit mix, parmesan cheese, parsley, nutmeg, & egg together in bowl.
6. Then, drop teaspoonfuls onto soup.
7. Simmer uncovered until dumplings are firm, about 10-15 minutes.
8. Then it is ready to serve.

ground beef, cabbage, chicken broth, carrots, pepper, biscuit mix, parmesan cheese, parsley, ground nutmeg, egg

Taken from cookpad.com/us/recipes/357528-vegetable-beef-soup-with-egg-dumplings (may not work)