Wedding Soup

1. 1

   Stew chicken 2 1/2 to 3 hours until meat falls off bones.

2. 2

   Make ground meat into small meatballs and add to deboned chicken and broth.

3. 3

   Cook spinach separately.

4. 4

   Add cooked spinach to chicken, broth and meatballs.

5. 5

   Cook until meatballs are done (approximately 1 to 1 1/2 hours).

6. 6

   Whip eggs until fluffy; mix in cheese and whip some more.

7. 7

   Pour slowly into hot soup mixture.

8. 8

   If broth is not strong enough, add a couple of bouillon cubes (chicken).

9. 9

   Season to taste.

10. 10

    Tastes better the second day.

* Per serving · 4 servings · Values may vary.

No additional tips available.