Old-Country Spinach Soup with Spaetzle

8 Cups / 2 liters Water
1/2 Cup / 125 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Lemon Pepper
1 Cup / 250 mL Chopped Green Onion
2 Cups / 500 mL Peeled and Grated Potatoes
12 oz. / 340 g Fresh Spinach, cleaned and chopped Spaetzle (recipe follows)

Spaetzle:
2 Large Eggs, beaten
1-1/2 Cups / 375 mL All-Purpose Flour
1/2 teas. / 2.5 mL Watkins Seasoning Salt

Combine first six ingredients and bring to a boil. Reduce heat and simmer until vegetables are done. Prepare spaetzle, add to soup as directed; simmer 10 to 15 minutes longer, or until done. Makes 8 servings.

Spaetzle:
Combine eggs, 1 Cup / 250 ml flour and Seasoning Salt. Add enough of the remaining flour to form a stiff dough. Add dough, a teaspoon at a time, to simmering soup.

Nutritional Information Per Serving:
Calories 180, Protein 8g, Carbohydrates 31g, Sodium 970mg, Fat 3g, Saturated Fat 0g, Cholesterol 53mg, Dietary Fiber 3g

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