Wedding Soup

Directions

1. 1
   Stew chicken 2 1/2 to 3 hours until meat falls off bones.
2. 2
   Make ground meat into small meatballs and add to deboned chicken and broth.
3. 3
   Cook spinach separately.
4. 4
   Add cooked spinach to chicken, broth and meatballs.
5. 5
   Cook until meatballs are done (approximately 1 to 1 1/2 hours).
6. 6
   Whip eggs until fluffy; mix in cheese and whip some more.
7. 7
   Pour slowly into hot soup mixture.
8. 8
   If broth is not strong enough, add a couple of bouillon cubes (chicken).
9. 9
   Season to taste.
10. 10
    Tastes better the second day.