Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.09 Kcal (1621 kJ) | ||
| Calories from fat | 178.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 31% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 910.21mg | 38% | |
| Potassium | 574.23mg | 12% | |
| Total Carbs | 47.37g | 16% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 2.7mg | 15% | |
| Calcium | 133.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 89.01 Kcal (373 kJ) | ||
| Calories from fat | 41.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 31% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 9% | |
| Sodium | 209.31mg | 38% | |
| Potassium | 132.05mg | 12% | |
| Total Carbs | 10.89g | 16% | |
| Sugars | 1.44g | 25% | |
| Dietary Fiber | 1.56g | 27% | |
| Protein | 1.46g | 13% | |
| Vitamin C | 1mg | 7% | |
| Vitamin A | 0.3mg | 51% | |
| Iron | 0.6mg | 15% | |
| Calcium | 30.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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