1. In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer.
2. Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup.
3. Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately. Yield: 8 servings (2 quarts).