Ingredients
2 cans (14-1/2 ounces each) diced tomatoes, undrained4 cups tomato juice1/4 cup butter1 teaspoon beef bouillon granules1/4 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried oreganoDUMPLINGS:1-1/2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon poultry seasoning1/4 teaspoon dried parsley flakes1 egg2/3 cup milk
Preparation
In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer.
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.
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.
