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Potato Soup With Spinach Dumplings |
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Serves: 4 Print this RecipeI remember my mother often making this soup for Saturday night supper. Even though I didn't like spinach much, I really like this soup. Rosemary Flexman Waukesha, Wisconsin 2 cups cubed peeled potatoes 1/2 cup chopped onions 1/2 cup chopped sweet red peppers 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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