Lightweight Jiffy Mix Soup Dumplings

Having not grown up with dumplings in soup, I'm not really in favor of gummy dumplings.  But after many pleas from hubby, I decided to try a two-step cooking process.  It worked!  The dumplings were moist yet fluffy!

Ingredients:

• Hearty soup.  I used leftover ham & pea soup that I didn't whir with the blender so it had nice chunks of carrot in it. Most any stew will do.
• Jiffy buttermilk biscuit mix.  Of course you could do homemade biscuits but why when these are so easy and fairly inexpensive?
  
• Water for the biscuit mix.

Procedure:

1. Preheat the oven as indicated for the biscuit mix.
2. Bring the soup to a boil on top of the stove.  Use an oven-proof pot with enough room to add the dumplings.
3. Mix the biscuit mix & water as instructed on the box.
4. With floured hands, roll the dough into 16 balls (similar in size the smallish meatballs).
5. Flatten each ball to a small 1/2" thick disk.
6. Drop the disks, one at a time, into the boiling soup, distributing them throughout the surface.
7. Carefully move the hot pot into the oven and cook as indicated on the biscuit mix box.

As you drop the disks of dough into the soup, they will sink.  Almost immediately, they will start to float.  By the time you take the soup out of the oven, all the dumplings will have floated and the soup will be covered with a soft layer of light dumplings!

With preheating & preparations, this takes just 20 minutes to prepare.  Allow a little extra if you need to thaw the soup.  Stick to your ribs good!