Tomato Soup With Herb Dumplings

• 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
• 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

1. In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer.
2. 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.
3. 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.

tomatoes, tomato juice, butter, beef bouillon granules, garlic, salt, pepper, oregano, flour, baking powder, salt, poultry seasoning, parsley flakes, egg, milk

Taken from www.tasteofhome.com/recipes/tomato-soup-with-herb-dumplings/ (may not work)