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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.
  • Total Time
    Prep: 20 min. + standing Cook: 20 min.
  • Makes
    4 servings


  • 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 large egg white, lightly beaten
  • Chopped fresh parsley


  • 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.
Nutrition Facts
1 cup: 268 calories, 8g fat (4g saturated fat), 15mg cholesterol, 980mg sodium, 42g carbohydrate (4g sugars, 5g fiber), 10g protein.

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