Wedding Soup

Name: Wedding Soup
Ingredients: 1 chicken, cut up or 4 leg quarters; 12 qt. water; 1 bottle chicken bouillon cubes (25); 1 stalk chopped celery; 5 to 6 onions, chopped; 1/2 can celery flakes; 1 container instant chicken bouillon; 1 container minced onions; 1 bunch fresh parsley, chopped; 1 lb. ground beef or turkey; 1 egg; onion; crackers; 2 (10 oz.) pkg. frozen chopped spinach; 1/2 c. flour; 1/2 c. Parmesan cheese; 6 eggs or 4 Egg Beaters and 2 eggs

17 ingredients

7 steps

Ingredients

1 chicken, cut up or 4 leg quarters
12 qt. water
1 bottle chicken bouillon cubes (25)
1 stalk chopped celery
5 to 6 onions, chopped
1/2 can celery flakes
1 container instant chicken bouillon
1 container minced onions
1 bunch fresh parsley, chopped
1 lb. ground beef or turkey
1 egg
onion
crackers
2 (10 oz.) pkg. frozen chopped spinach
1/2 c. flour
1/2 c. Parmesan cheese
6 eggs or 4 Egg Beaters and 2 eggs

Directions

1

Place chicken, water, bouillon cubes, celery, onions, celery flakes and minced onions in a 12 to 14-quart soup pot or canner. Add parsley also.
2

Cook 1 1/2 hours.
3

Cool and debone chicken. While this is cooking, make small, small meatballs with the ground meat, egg, onion and crackers (1/2 teaspoon size meatball).
4

Place on cookie sheet and brown in 350° oven for 10 minutes.
5

Drain, if needed.
6

Add instant bouillon, frozen spinach and meatballs.
7

Cook for 15 minutes.