Wedding Soup

• 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

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 350u0b0 oven for 10 minutes.
5. Drain, if needed.
6. Add instant bouillon, frozen spinach and meatballs.
7. Cook for 15 minutes.

chicken, water, celery, onions, celery flakes, onions, parsley, ground beef, egg, onion, crackers, spinach, flour, parmesan cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332930 (may not work)