In a medium/large saucepan, add diced potatoes, sliced onion, chopped bell pepper, chopped celery, grated carrot, margarine and water, plus 5 cubes chicken bouillon. Let simmer about 12 minutes; while this is simmering, mix the defrosted spinach, bread crumbs and egg white. Let sit about 10 minutes, then shape into 1 inch balls. Drop into soup mixture carefully; let simmer about 12 more minutes. Add fresh parsley and pepper, to taste.
Serve with wheat crackers.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana