I remember my mother often making this soup for Saturday night supper. During the war years, she would cook a lot of stews and soups - she'd start with a big kettle of chicken stock, and it was amazing what she could make! Even though I didn't like spinach much, I liked this soup. I loved to help Mom in the kitchen, and was cooking by myself when I was 10. Cooking has been one of my hobbies, along with sewing and crafting, ever since. I've even won several recipe contests.
- 2 cups cubed peeled potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 2 tablespoons butter
- 3 cans (14-1/2 ounces each) chicken broth
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 cup seasoned dry bread crumbs
- 1 egg white, lightly beaten
- Chopped fresh parsley
- In a large saucepan, combine potatoes, onion, red pepper, butter and chicken broth; bring to a boil. Reduce heat; cover and simmer about 10 minutes or until the potatoes are tender. Remove from the heat. In a small bowl, combine the spinach, bread crumbs and egg white; let stand for 15 minutes. Shape into 1-in. balls; add to soup. Return to a boil; reduce heat and simmer 10-15 minutes or until dumplings are firm. Sprinkle with parsley. Yield: 4 servings.
Originally published as Potato Soup with Spinach Dumplings in Country Extra March 1993, p47
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