1 lb. ground beef
2 c. (4 med.) chopped onions
2 c. sliced carrots
2 c. chopped celery
6 c. water
Diced fresh tomatoes
2 tsp. salt
1/2 tsp. pepper

DUMPLINGS:

1 1/2 c. flour
1/2 c. milk
2 eggs
1/2 tsp. salt

Brown ground beef and onions; drain. Add all remaining soup ingredients. Cook over medium heat until mixture comes to a boil. Reduce heat to low, continue cooking until vegetables are crisply tender (about 15 to 20 minutes).

Meanwhile, prepare dumplings. Put flour and salt in a bowl; add eggs and milk which have been lightly beaten together. Stir until smooth. Press batter through a colander into boiling soup, or drop by very small teaspoonfuls. Continue cooking until dumplings are tender (6 to 8 minutes). Season soup to taste.

NOTE: Dumplings may also be prepared in a separate kettle in boiling water and then drained and added to the soup. Also good on chicken-vegetable soup. Yield: 12 (1 cup) servings.