Potato Dumpling Soup

Serves 4 to 6

Ingredients:

• 5 medium potatoes or 1 pound of small potatoes
• 1 leek
• 4 large carrots
• 5 celery stalks
• 2 garlic cloves (minced)
• 10 cups vegetable broth (or any broth)
• 2 tablespoons fresh parsley
• 2 tablespoons fresh thyme
• 2 tablespoons fresh oregano
• 1 tablespoon avocado oil
• Optional: Half a bunch of spinach
• Optional: Ground meat for meatballs (I used ground chicken)
• Optional: Fresh Parmesan

Potato Dumplings:

• 5 medium potatoes or 1 pound of small potatoes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh thyme
• 2 egg yolks
• 1/4 cup cornstarch (or potato starch)

Optional Meatballs:

• 1 pound ground chicken
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili flakes
• 1 teaspoon garlic powder

Instructions:

1. In a large stockpot over medium heat, add avocado oil, chopped leeks, celery, carrots, garlic, and fresh herbs. Cook for about 2 minutes.
2. Add broth and let it come to a boil.
3. Meanwhile, combine all dumpling ingredients in a medium bowl and mix well. Form dumplings into 1-inch-sized balls and add them to the soup.
4. If adding meatballs, combine all meatball ingredients in a medium bowl and form 2-inch-sized balls. Add them to the soup.
5. Reduce heat to a simmer, place the lid on, and simmer for 20 minutes.
6. Serve in bowls, add spinach, and top with Parmesan.
7. Enjoy the heartwarming goodness!