Step 1

In a large pot that is at least 4-inches deep over medium heat, add the coconut oil, the garlic, and the onion and cook until the onions are translucent.

Step 2

In a small bowl, add the beef bouillon and the water and stir until the bouillon has dissolved.

Step 3

Add the bouillon mixture, the Italian seasoning, the bay leaves, the salt, and the pepper to the onion mixture and cook, about 1-2 minutes.

Step 4

Pour the tomato juice into the onion mixture and stir to combine.

Step 5

Bring the soup to a low boil and add the butter.

Step 6

Reduce the heat and cook the soup over a low boil.

Step 7

In a medium bowl, add the flour.

Step 8

Cut the shortening into the flour with a fork or a pastry blender until the lumps are pea-size.

Step 9

Stir enough of the milk into the flour mixture until it is moistened. It is ok to have milk left over. Don't overwork the dough or the dumplings will be tough.

Step 10

Use two spoons to drop the dumplings into the low boiling soup, cover the pot, and cook over low heat until they are cooked through, about 15 minutes. Do not stir.

Step 11

Ladle the dumplings into bowls and spoon the soup over them.

Step 12

Serve the dumplings garnished with the parsley.