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Potato Soup with Spinach Dumplings

 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.