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 hobbies, along with sewing and crafting, ever since. I've even won several recipe contests.
Total TimePrep: 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 large 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.
Nutrition Facts1 cup: 268 calories, 8g fat (4g saturated fat), 15mg cholesterol, 980mg sodium, 42g carbohydrate (4g sugars, 5g fiber), 10g protein.
Originally published as Potato Soup with Spinach Dumplings in Country Extra March 1993
Oct 30, 2012
Yes I would make again, this was enjoyed by an elderly friend, who liked it very much.I myself will add some things extra to give it a kick, don't know just yet,
Feb 24, 2012
This is a very bland soup. The dumplings are practically tasteless.