James R. Martell

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Wedding Soup

Dad would bring this soup with him when he visited us. – Marie Isbell

Ingredients

  • 3 quarts chicken broth
  • 1 pound mini-meatballs
  • 2 packages of frozen chopped spinach, thawed and drained well
  • Carrots – for “show”
  • Celery – for “show”
  • Cooked chicken, about 2 cups, chopped
  • 4 eggs
  • 1 tablespoon flour
  • 2 tablespoons grated Romano cheese

Instructions

  1. In a soup pot, sauté the carrots and celery until softened.
  2. Add the broth, meatballs, spinach and chicken and bring to a boil.  Turn down to a simmer and simmer until the meatballs are cooked/heated through.
  3. Beat the eggs in a bowl. Add the flour and cheese and stir well.
  4. Add to the soup pot. Simmer for a few minutes and serve.

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