Tomato and Cheese Dumplings

or crushed, I used diced because I like a little texture, sometimes I do both

use the real stuff for best results, if you are counting calories, use your preference

I use 1/2 the tomato can, You may add more if you like, but there is more liquid to come

Milk just does not do the job, half and half is ok, but the cream just “makes” it

I used the Grands originals and I quartered them Sometimes I 1/8 them and make smaller dumplings

place the cheese in the middle Then roll into a ball and repeat until all of your dumplings are made With your soup boiling, drop in the dumplings and bring back to a boil, Then turn down to medium heat and simmer for several minutes until the dumplings cook through, you should see some cheese start to ooze through and then they are usually done I probably let mine cook for about 10min or so