Meatball Stew with Dumplings

Source: Cooks.com

MEATBALLS:
1 lb. ground beef
1 egg
1 chopped sm. onion (approximately 1/4 c.)
1/3 c. dry bread crumbs
1/4 c. milk
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce or A-1

PARSLEY DUMPLINGS:
2 c. biscuit baking mix
2 tbsp. parsley flakes
2/3 c. milk

SAUCE:
1 (10 3/4 oz.) can condensed cream of celery soup
1 c. water
1/3 c. sour cream
1 bag frozen stew vegetables (potatoes, carrots, etc.)

Mix meatballs ingredients. Shape mixture into 1 1/2 inch balls. Brown in a Dutch oven; drain off fat. Add soup, water, sour cream, and frozen vegetables. Heat to boiling, stirring occasionally. Simmer until vegetables are done. (More water may need to be added depending upon the vegetables.)

Prepare dumplings by mixing ingredients until a soft dough is formed. Drop by tablespoons onto boiling stew. Simmer uncovered, 10 minutes. Cover and simmer an additional 10 minutes. Serves 6.