Wedding Soup

Name: Wedding Soup
Ingredients: 2 (49 1/2 oz.) cans chicken broth *; 2 to 3 onions, chopped; 2 carrots, cut up small; 4 to 5 celery stalks, cut up small; 3 to 4 (10 oz.) boxes frozen chopped spinach; 2 to 3 (5 1/2 oz.) cans chicken *; 3 lb. meatball mix (or make your own); 1 c. grated Parmesan cheese (or more); 2 chicken bouillon cubes; pepper to taste

10 ingredients

7 steps

Ingredients

2 (49 1/2 oz.) cans chicken broth *
2 to 3 onions, chopped
2 carrots, cut up small
4 to 5 celery stalks, cut up small
3 to 4 (10 oz.) boxes frozen chopped spinach
2 to 3 (5 1/2 oz.) cans chicken *
3 lb. meatball mix (or make your own)
1 c. grated Parmesan cheese (or more)
2 chicken bouillon cubes
pepper to taste

Directions

1

Place chicken broth in large pot.
2

Add onions, carrots, celery, spinach and chicken.
3

While bringing to a simmer, make small meatballs from meatball mix.
4

Add to soup along with grated cheese.
5

Add bouillon cubes if a stronger chicken flavor is desired.
6

Pepper to taste.
7

Cook everything together until carrots, celery and onions are done, approximately 1 hour.