Tomato and Cheese Dumplings

large, 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

Combine the first 3 ingredients along with, Bring to a boil then add the cream and return to a boil

to taste

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

place 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 didn’t take very long for them to cook should see some cheese start to ooze through and then they are usually done cook for about 10min or