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Chicken broth:

6 qt. water
1 soup chicken or chicken
parts (breast, wings and
1 stalk celery with leaves
1 large carrot
1 large onion
3 bay leaves
2 Tbsp. salt
1 tsp. black pepper

Note: I use 4 tablespoons of salt.
In an eight quart pot add 6 quarts of water, chicken,
celery, carrot, onion, bay leaves, salt and pepper. Bring pot
to a boil, reduce heat and simmer for about three hours. Cool.
Drain broth in a colander, using a large pot to catch the
broth. Cool the chicken, remove chicken from bones and cut in
small pieces. Refrigerate or set aside. If possible, refrig-
erate the broth overnight. Skim off as much of the fat as you
can before making the wedding soup. (Also, soup can be made
the same day.)

1 lb. ground beef
1 egg, slightly beaten
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. bread crumbs
Mix all of the ingredients together and make meatballs,
about 1/4 to 1/2-inch in diameter. Set aside.

Egg Mixture:
10 eggs, well beaten
2 tsp. parsley, chopped finely
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. flour
Beat eggs well; add all ingredients except flour. Mix
well, then add flour slowly to thicken egg mixture. Lightly
grease one large cookie sheet (about 12 x 24). Pour egg
mixture in cookie sheet and bake (350 degrees) for 15 to 20 minutes.
Cool. Cut egg mixture into bite-size squares. Set aside.
Frozen Chopped Spinach: Cook as directed, drain well.
Set aside. Reheat chicken broth, let it come to a boil, add
chicken, meatballs, chopped spinach and egg mixture. Reduce
heat and simmer for about 5 minutes. (Also, wedding soup
freezes well.)

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