Wedding Soup

By cam_46

This makes a huge pot of soup which can be broken down and frozen... YUM...

Ingredients

• 4 - 5 chicken thighs
• 2 quarts water
• 3 quarts Swanson chicken broth
• 2 C yellow onions, chopped
• 2 C celery, chopped
• 1 10-oz pkg frozen spinach
• 1# bag frozen mini Italian meatballs (or you can make your own)...
• 1 1/2 T dried basil
• 1 T fresh parsley, chopped
• 1 T salt
• 1 t pepper
• 2 t minced garlic
• 1/2# acini de pepe pasta
• 1/4 C romano cheese + extra for garnish

Preparation

Step 1

Simmer chicken in water for one hour. Remove from heat.
Let the chicken cool, then debone and return the meat to the broth. (Do not strain the broth) Add the Swanson Chicken Broth.

Add onions, celery, spinach, meatballs, basil, parsley, salt & pepper and simmer for another hour.

Add acini de pepe and Roomano cheese and simmer for an additional 15 minutes.

Serve with additional Romano cheese on top for garnish.