Tomato Soup with Dumplings


Ingredients:
  • 1 can tomato soup (10-3/4 ounces)
  • 1 cup milk
  • 2 large eggs
  • 1/4 teaspoon pepper
  • 1 teaspoon milk
  • 6 tablespoons flour

Directions:

  1. Simmer soup and milk on stove. 
  2. Beat eggs. Add teaspoon milk. Slowly mix flour and pepper into milk until very thick. 
  3. Bring soup to a boil. 
  4. Dip spoon in soup so it is hot. Drop 1/2 teaspoonful dumpling mix into soup. Continue until dumpling mix is gone. 
  5. Cook 3-4 minutes.


From the kitchen of Larry Mey

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