Potato Soup with Spinach Dumplings
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 hobbi
4 ServingsPrep: 20 min. + standing Cook: 20 min.
- 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.
Nutritional Facts: 1 serving (1 cup) equals 268 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 980 mg sodium, 42 g carbohydrate, 5 g fiber, 10 g protein.