Jefferson County Recipe of the Day: Rice Dumpling Vegetable Soup

Here’s an all-in-one pot meal: Rice Dumpling Vegetable Soup.

Rice Dumpling Vegetable Soup


1/2 pound ground beef
4 cups water
1 – 28 ounce can diced tomatoes, undrained
1 – 10 ounce package 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


~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.

~Serve immediately.

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