German Potato Soup with Dumplings
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INGREDIENTS
INSTRUCTIONS
In a kettle, combine first six ingredients; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour. With a potato masher, puree most of the vegetables. For dumplings, combine egg, water, salt and flour. Stir until smooth and stiff. Drop by teaspoonsful into the boiling soup. Cover and simmer until the dumplings are cooked through , about 10-15 minutes. Serve with a pat of margarine and sprinkle with parsley. Yield: 6 servings. A recipe of Mray Beth Jung, CW Food Editor. Posted to JEWISH-FOOD digest by Nancy Berry
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (299g) | ||
| Recipe Makes: 6 | ||
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| Calories: 202 | ||
| Calories from Fat: 11 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.2g | 2 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 35.2mg | 11 % | |
| Sodium 34.1mg | 1 % | |
| Potassium 718.1mg | 19 % | |
| Total Carbohydrate 42g | 12 % | |
| Dietary Fiber 4.4g | 17 % | |
| Sugars, other 37.6g | ||
| Protein 6.3g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 202
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