1 1/2 lbs. ground beef
1/2 c. chopped onion
1 (26 oz.) can condensed vegetable soup
1 lg. potato, pared and diced
1 1/2 c. water
1/2 c. sliced celery
2 tsp. salt
1/2 tsp. pepper
2 c. Bisquick baking mix
2/3 c. milk
Parsley sprigs

Cook and stir ground beef and onion in Dutch oven until beef is light brown and onion is tender; drain. Stir in soup, potato, water, celery, salt, and pepper. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir baking mix and milk to a soft dough. Drop by spoonfuls onto beef mixture (do not drop into liquid). Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer. Garnish with parsley. Makes 4 to 5 servings.