Potato Soup with Spinach Dumplings |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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 egg white, lightly beaten |
chopped fresh parsley |
Directions:
1. 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.
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