Potato and Spinach Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g potato (s)
- 1 egg (s)
- 10 g spelled bran
- 50 g spelled flour
- 1 teaspoon guar gum
- 180 g spinach
- meat broth
- water
Print Recipe
Pin Recipe Instructions
- Peel 3-4 large potatoes, cut into small pieces and cook in the microwave. Mash the soft-cooked potatoes with a fork and mix with all the other ingredients to form a dough.
- Bring water to a boil in a saucepan and season with meat stock. Shape dumplings with a spoon, add to the boiling broth and cook until the dumplings are done.
- If you like, you can add a whisked egg to the broth.
- Half of the flour can be replaced by baking protein.
- You can also use raw, grated potatoes.
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