2 cups peeled, cubed potatoes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter or margarine
3 (14.5 ounce) cans chicken broth
1 (10 ounce) package frozen chopped spinach, thawed
1 cup seasoned dry bread crumbs
1 egg white, lightly beaten
Chopped fresh parsley


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.