Grandma Mary's Wedding Soup Recipe

• 4 quarts. water
• 2 1/2 - 3 lbs. chicken parts
• 1 med. onion, minced
• 2 stalks celery, minced
• 2 med. carrots, sliced
• 2 Packages frzn spinach, thawed and well liquid removed (squeeze it)
• Salt

1. Meatball Directions: Prepare while broth is cooking.
2. Mix all ingredients and form into very small (1/2 inch) meatballs.
3. Soup Directions: Boil the water and add in the chicken, onion and salt to taste.
4. Simmer till cooked.
5. Remove chicken.
6. Strain or possibly skim broth as desired.
7. Remove meat from bones.
8. Chop meat bite sized and return to broth.
9. Add in carrots and celery while returning broth to a boil.
10. Add in meatballs to boiling broth.
11. Reduce heat and simmer till all is tender.
12. Add in spinach and simmer 10 more min.
13. Serve with Parmesan cheese or possibly add in some to the soup.

water, chicken parts, onion, stalks celery, carrots, frzn spinach, salt

Taken from cookeatshare.com/recipes/grandma-mary-s-wedding-soup-55289 (may not work)