Wedding Soup

• 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

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.

chicken broth, onions, carrots, celery stalks, spinach, chicken, meatball mix, parmesan cheese, chicken bouillon cubes, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441209 (may not work)