Wedding Soup Recipe

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Here's Aunt Mary's Wedding Soup recipe that was so delicious!

WEDDING SOUP

2 boneless chicken breasts
2 large cans college inn chicken broth
1 pkg. chopped spinach (thawed & drained)
3 cups water
1 carrot
2 eggs
1/3 cup parmesan cheese

Bring water boil; add chicken. Grate carrot into boiling water. After 10-15 minutes remove chicken. Cool, then dice.

Add College Inn broth; bring to a boil and reduce heat.
Beat 2 eggs, add Parmesan cheese to eggs and blend.
Drop egg mixture into broth, stirring through with fork.
Add drained spinach, meatballs, diced chicken.
Simmer for 15 minutes

Of course you can make your own chicken stock, but I just used the canned broth but I did use the lowfat, low sodium one. Also, the drier you get the spinach the less green the soup broth gets.
MEATBALLS

1/2 lb. ground beef
1/2 cup italian bread crumbs
1 egg
(blend above and roll into dime size meatballs) I cooked my meatballs before putting them into soup

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