Vegetable - Beef Soup With Egg Dumplings
Vegetable Soup With Dumplings



Vegetable - Beef Soup With Egg Dumplings

1 lb. ground beef
2 cup cabbage, shredded
1/2 cup onion, chopped
4 cup water
3 (10 3/4 oz.) cans condensed chicken broth
1 (10 oz.) pkg. frozen peas & carrots
1/2 tsp. pepper
Egg dumplings (below)

Cook and stir ground beef in Dutch oven until brown; drain. Add
remaining
ingredients except Egg Dumplings. Heat to boiling; reduce heat. Prepare
Egg Dumplings; drop by level teaspoonfuls onto soup. Simmer uncovered
until
dumplings are firm, about 5 minutes. 6 to 8 servings.


--Egg Dumplings:--

1/2 cup Bisquick baking mix
3 Tbsp. grated Parmesan cheese
1 Tbsp. snipped parsley or 2 tsp.parsley flakes
1/8 tsp. ground nutmeg
1 egg

Mix baking mix, cheese, parsley and nutmeg. Stir in egg until well
blended. High Altitude Directions: (3500 to 6500 feet): No
adjustments
are necessary.




Vegetable Soup With Dumplings

2-3 beef soup bones with meat
3 qts. water
2 sm. onions, divided
1 bay leaf
4 med. potatoes, peeled & cubed
2 carrots, cubed
1 1/2 cup canned whole tomatoes, cut up & juice reserved
2 cup cubed cabbage
2 celery stalks, sliced
2 cup cut green beans
3/4 cup raw barley
Chopped fresh parsley
Salt & pepper to taste

Dumplings:
1 cup all-purpose flour
2 tsp. baking powder
Pinch salt
1/2 cup milk

In a large soup kettle, place beef bones, water, 1 onion and bay leaf.
Bring to a boil. Skim any foam. Cover and reduce heat to simmer. Cook 3
hours or until meat falls off the bones. Remove bones, onion and bay
leaf. Remove meat from the bones and dice. Skim fat from broth. Add
meat, remaining onion quartered, other remaining vegetables, barley and
parsley to the kettle. Season to taste. Cover and continue to cook 1 hour
or until barley is done and vegetables are tender. For dumplings, combine
flour, baking powder and salt. Add milk and stir only until dry
ingredients are moistened. Drop by teaspoonfuls into the soup. Cover and
cook 10 to 15 minutes or until heated through. Yield: 5 quarts.


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