POTATO SOUP WITH SPINACH DUMPLINGS

Potato Soup With Spinach Dumplings image

Number Of Ingredients 9

2 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
3 (14 1/2-ounce) cans chicken broth
1 (10-ounce) box frozen chopped spinach, thawed
1 cup seasoned dry bread crumbs
1 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 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves