POTATO SOUP WITH SPINACH DUMPLINGS

Potato Soup with Spinach Dumplings image

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.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 9

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Ingredients

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

Steps:

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 Facts : Calories 268 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 980mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein.