Italian Wedding Soup

• 1 roasting chicken, cut into fourths
• 10 cups (2350 ml) to 12 cups (2825 ml) of water
• 1-1/2 cups (350 ml) celery, chopped
• 1-1/2 cups (350 ml) carrots, chopped
• 1 cup (225 ml) onions, chopped
• 1 can spinach, drained
• 3/4 cup (175 ml) ancene de pepe, uncooked
• 10-15 meatballs cut into fourths
• salt, pepper,garlic salt

1. Boil chicken in water until chicken is cooked.
2. Remove chicken and add celery, carrots, onions and boil until tender.
3. While that is cooking debone and cut chicken into tiny bite-sized pieces, put back in broth.
4. Cook meatballs in water and cut into 1/4ths.
5. After adding chicken back into soup, add in spinach.
6. Add in ancene and meatballs.
7. Boil until ancene is soft.
8. If broth is too weak add buillion to taste.

chicken, water, celery, carrots, onions, spinach, pepe, meatballs, salt

Taken from online-cookbook.com/goto/cook/rpage/00019C (may not work)