Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.18 Kcal (1022 kJ) | ||
| Calories from fat | 65.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 11% | |
|---|---|---|---|
| Cholesterol | 15.57mg | 5% | |
| Sodium | 536.46mg | 22% | |
| Potassium | 418.59mg | 9% | |
| Total Carbs | 36.98g | 12% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 7.18g | 14% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 2.3mg | 13% | |
| Calcium | 93.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 136.55 Kcal (572 kJ) | ||
| Calories from fat | 36.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 11% | |
|---|---|---|---|
| Cholesterol | 8.7mg | 5% | |
| Sodium | 299.99mg | 22% | |
| Potassium | 234.08mg | 9% | |
| Total Carbs | 20.68g | 12% | |
| Sugars | 3.44g | 25% | |
| Dietary Fiber | 2.51g | 18% | |
| Protein | 4.01g | 14% | |
| Vitamin C | 16.4mg | 49% | |
| Vitamin A | 0.5mg | 27% | |
| Iron | 1.3mg | 13% | |
| Calcium | 52.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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