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

Time 40m

Yield 4 servings.

Number Of Ingredients 9

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.