Ingredients Jump to Instructions ↓

  1. 2 cups peeled, cubed potatoes

  2. 1/2 cup chopped onion

  3. 1/2 cup chopped sweet red pepper

  4. 2 tablespoons butter or margarine

  5. 3 (14 1/2 ounce) cans chicken broth

  6. 1 (10 ounce) package frozen chopped spinach, thawed

  7. 1 cup seasoned dry bread crumbs

  8. 1 egg white, lightly beaten

  9. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.


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