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Bisquick Vegetable Beef Soup with Egg Dumplings

1 lb. ground beef
2 c. cabbage, shredded
1/2 c. onion, chopped
4 c. water
3 (10 3/4 oz.) cans condensed chicken broth
1 (10 oz.) pkg. frozen peas & carrots
1/2 tsp. 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 c. Bisquick baking mix
3 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley or 2 tsp. parsley flakes
1/8 tsp. ground nutmeg
1 egg

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