VEGETABLE-BEEF SOUP WITH EGG DUMPLINGS

1 lb. ground beef
2 cups shredded cabbage
1/2 cup chopped onion
4 cups water
3 cans (10-3/4 ounces each) condensed chicken broth
1 package (10 ounces) frozen peas and carrots
1/4 teaspoon pepper
Egg Dumplings (below)

Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except Egg Dumplings. Heat to boiling; reduce heat. Prepare Egg Dumplings; drop by level teaspoonfuls onto soup. Simmer uncovered until dumplings are firm, about 5 minutes.

6 to 8 servings.

Egg Dumplings
1/2 cup Bisquick" baking mix
3 tablespoons grated Parmesan cheese
1 tablespoon snipped parsley or 2 teaspoons parsley flakes

Mix baking mix, cheese, parsley and nutmeg. Stir in egg until well blended.

High Altitude Directions (3500 to 6500 feet): No adjustments are necessary.

V. teaspoon ground nutmeg 1 egg