Dumpling Vegetable Soup

1/2 lb. ground beef
4 c. water
1 can -28 oz- diced tomatoes, undrained
1 pkg. -10 oz - frozen mixed vegetables
1 envelope dry onion soup mix
1/2 tsp. dried oregano
1/4 tsp. pepper
Rice Dumplings
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tbs. shortening
1/3 c. cooked rice, room temp.
1 tbs. minced fresh parsley
1 egg, lightly beaten
1/2 c. milk
In dutch oven cook meat over med. heat til no longer pink. Drain..
Add the water tomatoes, veggies, soup mix, oregano, & pepper.
Bring to a boil, reduce heat, cover & simmer for 30 to 40 min.
or til veggies are tender.
Dumplings.:
Combine flour, baking powder & salt in bowl. Cut in shortening
til mixture resembles coarse crumbs.
Add rice & parsley, toss.
In small bowl combine egg & milk, Add to rice mixture, stir just til
moistened.
Drop by teaspoon onto simmering broth. Cover and 15 min. or til
toothpick inserted in a dumpling comes out clean. Do not lift lid
while simmering.
Serve immediately. Makes 2 qts.