Ingredients
2 to 3 meaty beef soup bones3 quarts water2 small onions, divided1 bay leaf4 medium potatoes, peeled and cubed2 medium carrots, cubed1-1/2 cups canned diced tomatoes, undrained2 cups cubed cabbage2 celery ribs, sliced2 cups cut green beans3/4 cup medium pearl barleyMinced fresh parsleySalt and pepper to tasteDUMPLINGS:1 cup all-purpose flour2 teaspoons baking powderPinch salt1/2 cup milk
Preparation
In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones.
Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender.
For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
