Potato Soup with Spinach Dumplings

SUBMITTED BY: Rosemary Flexman

"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."

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups peeled, cubed potatoes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
3 (14.5 ounce) cans chicken broth
1 (10 ounce) package 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.