Ingredients

1/2 pound ground beef4 cups water1 can (28 ounces) diced tomatoes, undrained1 package (10 ounces) frozen mixed vegetables1 envelope onion soup mix1/2 teaspoon dried oregano1/4 teaspoon pepperRICE DUMPLINGS:1-1/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 tablespoon shortening1/3 cup cooked rice, room temperature1 tablespoon minced fresh parsley1 egg, lightly beaten1/2 cup milk

Preparation

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.

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.

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).