Dumpling Vegetable Soup

• 1/2 pound ground beef
• 4 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen mixed vegetables
• 1 envelope onion soup mix
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon shortening
• 1/3 cup cooked rice, room temperature
• 1 tablespoon minced fresh parsley
• 1 egg, lightly beaten
• 1/2 cup milk

1. 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 30-40 minutes or until the vegetables are tender.
2. For dumplings, 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.
3. Drop by teaspoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

ground beef, water, tomatoes, mixed vegetables, onion soup, oregano, pepper, flour, baking powder, salt, shortening, rice, parsley, egg, milk

Taken from www.tasteofhome.com/recipes/dumpling-vegetable-soup/ (may not work)