Vegetable Beef Soup with Egg Dumplings

Name: Vegetable Beef Soup with Egg Dumplings
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef; 2 cup shredded cabbage; 4 cup or 32 oz chicken broth; 15 oz canned peas & carrots; 1/4 tsp pepper; 1/4 cup gluten-free biscuit mix; 3 tbsp grated parmesan cheese; 2 tsp parsley flakes or 1 tbsp fresh parsley; 1/8 tsp ground nutmeg; 1 egg

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Can use regular biscuit mix, but you will probably need 1/2 cup.

Also, if you prefer more liquid in your soup, you can add water until you get to your desired amount.

Can use regular biscuit mix, but you will probably need 1/2 cup.

Also, if you prefer more liquid in your soup, you can add water until you get to your desired amount.

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Can use regular biscuit mix, but you will probably need 1/2 cup.

Also, if you prefer more liquid in your soup, you can add water until you get to your desired amount.

Can use regular biscuit mix, but you will probably need 1/2 cup.

Also, if you prefer more liquid in your soup, you can add water until you get to your desired amount.

Saved

Ingredients

30 mins

4 servings

1 lbground beef
2 cupshredded cabbage
4 cupor 32 oz chicken broth
15 ozcanned peas & carrots
1/4 tsppepper
1/4 cupgluten-free biscuit mix
3 tbspgrated parmesan cheese
2 tspparsley flakes or 1 tbsp fresh parsley
1/8 tspground nutmeg
1egg

Saved

Steps

30 mins

1

Cook & stir ground beef until golden brown; drain.
2

Add cabbage, chicken broth, peas & carrots, & pepper.
3

Heat to boiling. Reduce heat.
4

Mix biscuit mix, parmesan cheese, parsley, nutmeg, & egg together in bowl. Then, drop teaspoonfuls onto soup.
5

Simmer uncovered until dumplings are firm, about 10-15 minutes. Then it is ready to serve.