2 lg. cans tomato soup, condensed
1 can water
1 can low-fat milk
biscuit mix
Monterey Jack or Velveeta cheese

Empty soup into a large pot. Stir in milk and water, until smooth. Heat over a medium flame stirring occasionally. While soup is heating, prepare biscuits according to package directions. Roll between 2 pieces of wax paper. (A plastic or glass bottle works well for a rolling pin.) Cut cheese into 1" cubes. Cut biscuit dough into 3" squares. Put a piece of cheese into each square dough and roll into a ball with the cheese inside. When soup begins to bubble, turn heat down. Drop balls into the bubbling soup. As they cook, the balls will pop to the surface like little dumplings. Delicious!