Italian Meatball Soup

• 3 qt. homemade chicken broth, defatted
• 3 to 4 stalks celery, sliced
• 4 to 5 carrots, sliced
• 2 large onions, sliced
• salt and pepper
• 2 cans crushed tomatoes
• 1 1/2 Tbsp. olive oil
• 1 pkg. frozen chopped spinach
• 2 Tbsp. lemon juice
• 2 tsp. Italian seasoning
• 2 tsp. minced garlic
• 1 c. dry red wine
• prepared meatballs

1. In a large soup pot, boil chicken broth, celery, carrots and onions for approximately 20 minutes.
2. Add salt, pepper, olive oil, tomatoes, spinach (thaw and re-chop finer), lemon juice, Italian seasoning, garlic and wine.
3. Add prepared meatballs last and simmer for about 1 hour.
4. Serve with grated Parmesan cheese on top.
5. (If using homemade meatballs, cook them before adding to soup.)

chicken broth, stalks celery, carrots, onions, salt, tomatoes, olive oil, spinach, lemon juice, italian seasoning, garlic, red wine, meatballs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191054 (may not work)