Potato Soup with Spinach Dumplings
SERVINGS 4
CATEGORY Soup
METHOD Other stovetop
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
INGREDIENTS
2 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
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
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.
Muddy Waters
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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