Potato Soup with Meat Dumplings
Cozy up with a bowl of hearty Potato Soup with Meat Dumplings, a soul-warming dish that combines creamy, velvety potatoes with tender homemade dumplings for the ultimate comfort food experience. Richly flavored with sautéed vegetables, a touch of cream, and aromatic parsley, this soup strikes the perfect balance between rustic simplicity and wholesome decadence. The fluffy meat dumplings, crafted from seasoned ground pork or beef and breadcrumbs, add a satisfying bite that transforms this meal into a family-favorite dinner. Ready in just over an hour and perfect for serving a crowd, this one-pot wonder is ideal for chilly evenings or any time you crave a home-cooked classic loaded with flavor and texture.
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Recipe Information
Ingredients
- 6 medium Potatoes
- 1 large Onion
- 1 medium Carrot
- 3 large Garlic cloves
- 2 tablespoons Butter
- 6 cups Chicken broth
- 1 pound Ground beef or pork
- 1 large Egg
- 1 cup Breadcrumbs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons, finely chopped Fresh parsley
- 0.5 cup Heavy cream
- 2 tablespoons All-purpose flour
- 0.25 cup Water
- 1 whole Bay leaf
Instructions
Peel and dice the potatoes into small cubes. Finely chop the onion and garlic. Shred the carrot using a box grater.
In a large soup pot, melt the butter over medium heat. Add the chopped onion, garlic, and shredded carrot. Sauté until softened, about 5 minutes.
Add the diced potatoes to the pot and stir well. Pour in the chicken broth and add the bay leaf. Bring the soup to a boil, then lower to a simmer. Cook for 20 minutes or until the potatoes are tender.
While the soup is simmering, prepare the meat dumplings. In a mixing bowl, combine the ground meat, egg, breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and half of the chopped parsley. Mix well to form a uniform texture.
Using clean hands, shape the meat mixture into small dumplings, about the size of a walnut, and set them aside on a plate.
Once the potatoes are tender, remove the bay leaf from the pot. Use an immersion blender to partially blend the soup, leaving some texture from the potato pieces. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
In a small bowl, whisk together the heavy cream, flour, and water until smooth. Stir this mixture into the soup to thicken it, and let it simmer for another 5 minutes.
Gently drop the dumplings into the soup, making sure they are covered in the liquid. Allow them to cook for 10–12 minutes, or until fully cooked through.
Season the soup with the remaining salt and black pepper, adjusting to taste. Stir in the remaining chopped parsley.
Serve hot, garnished with additional parsley if desired. Enjoy your Potato Soup with Meat Dumplings!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
