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Categories:Viewed: 55 - Published at: a year ago
Ingredients
- 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
Method
- 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.
