Potato Dumpling Soup

Name: Potato Dumpling Soup
Prep time: 2 min
Cook time: 7 min
Total time: 9 min
Ingredients: 2 cups mashed potatoes; 1 tbsp Italian herbs; 1 egg yolk; 1/3 cup cornstarch; 1 litre vegetable broth; 1 cup soup noodles; 3 scallions chopped

3 steps

Prep:2minCook:7min

Wether you have leftover mashed potatoes or you just made a little extra for meal prep this potato dumpling soup is the perfect way to use them up and you can freeze them for later use so nothing goes to waste

Updated at: Sat, 17 Aug 2024 17:58:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories695.5 kcal (35%)

Total Fat15.2 g (22%)

Carbs119.7 g (46%)

Sugars9.6 g (11%)

Protein18.6 g (37%)

Sodium2176.3 mg (109%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupsmashed potatoes

1 Tbspitalian herbs

1egg yolk

⅓ cupcornstarch

1 litrevegetable broth

1 cupsoup noodles

3scallions

chopped

Instructions

Step 1

Add egg yolk cornstarch Italian herbs and salt and pepper to taste to the mashed potatoes then mix with a fork until til everything is combined . If the dough is sticking to your hands when you try to roll into balls add a little more cornstarch 1 tbsp at a time

italian herbs1 Tbsp

egg yolk1

cornstarch⅓ cup

Step 2

Roll the potatoes into little dumplings then if you are freezing some dust them with cornstarch and place them spaced out and flat in a freezer safe container cover and freeze .

Step 3

Bring a litre of vegetable broth to a boil then lower the heat to medium so it’s not a rolling boil as that may break the dumplings . Add the dumplings and stir to make sure they don’t get stuck then add some fine small soup noodles and chopped scallion and cook for about 5-7 minutes or until the dumplings have swollen . Adjust the seasoning and serve