Serves: 4
Total Calories: 2,925
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 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.
© Copyright Reiman Publications, 1993-1997
This Potato Soup With Spinach Dumplings recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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