Potato Soup With Spinach Balls

4 medium-sized potatoes
1 medium onion, sliced
1/2 medium bell pepper
1 rib celery
1 carrot
2 tablespoons margarine
1 quart PLUS approximately 1 cup water
5 chicken bouillon cubes
1 package (10 ounces) chopped spinach
1 cup Italian bread crumbs
1 egg white, slightly beaten
Fresh parsley, chopped Pepper, to taste

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.

Serves: 4-5

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Cajun Country -- New Iberia, Louisiana