recipe reviews for:

Potato Soup with Spinach Dumplings

“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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Reviewed: Sep. 18, 2009

the dumplings melted. We went out for pizza.

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Reviewer:

LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Aug. 15, 2009

This is really easy to make and turns out great. I dumped in a package of sliced mushrooms and then after the dumplings cooked I set them aside and pureed the whole thing to make a really thick tasty soup. I then put the dumplings back in. I've made it twice now already.

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Reviewer:

nikki

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Reviewed: Jul. 23, 2009

Made these dumplings in a vege soup they were good but I had to add more egg to keep them from falling apart also some garlic powder they went well with the flavors of the vegetable soup will make again.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Jul. 11, 2009

I added more vegetables to the soup (sweet potatoes, yellow and green zucchini, Lima beans, corn, carrots and fennel to make it into a hearty vegetable soup. I made the dumplings twice - the first one I made according to the recipe - I felt the crumbs were a bit to dry and wouldn't hold together in a ball, so I added the yolk. After these cooked through, they were almost like matzo balls, but more dense and they did fall apart a bit. I made a second batch - using matzo meal instead of the bread crumbs and I liked them much better. I also needed to add the yolk to the matzo meal-spinach mixture, but the dumplings stayed together and did not fall apart. If I make this again - I would season the dumplings to add more flavor - they were pretty bland and didn't absorb much flavor from the soup.

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 7, 2009

I loved it! The soup would have been great, awesome on its own...the dumplings were a whole new dimension. Yum! My dumplings did fall apart a little but they were so tasty I really didn't care. Followed the recipe to a T, it's awesome, thanks so much!

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 14, 2009

Good flavor however spinach balls did not stay formed.....

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LaQwiesha

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Reviewed: Mar. 29, 2009

I subbed about a cup of white wine for a cup of the broth, just to brighten up the flavor a bit. In all, this is one of the best soups I've had. The bread dumplings are an excellent alternative to the labor of making pasta dumplings, and the vegetables work incredibly well together.

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George W.R.Egonut

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Feb. 27, 2009

I made these dumplings & added them to my vegetable soup. I didn't make the potato soup, but the dumplings were great! Very easy!!

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Reviewer:

braillegirl

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Reviewed: Jan. 25, 2008

My family loved this soup. I doubled the recipe, adding salt, pepper, Parmesan cheese and some garlic powder to the dumpling mixture, and I used whole eggs (not just the whites). I can see adding different vegetables to the "soup proper" (perhaps peas and carrots, corn, zucchini or shredded cabbage) and maybe substituting pasta for the potatoes. But the spinach dumplings? They're an absolute must! Nutritional, tasty and economical. Could not ask for more!

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