Florentine Wedding Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 quarts chicken stock
• 3 stalks celery
• 4 carrots, halved
• 1/2 large onion
• 36 ounces frozen chopped spinach
• 5 ounces italian cheese blend, shredded
• 2 large eggs
• 2 garlic cloves, minced
• 2 lbs frozen meatballs, italian 1/2 ounce
• salt, to taste
• pepper, to taste

Recipe

• 1 combine chicken stock, celery, carrots, and onion in a large stock pot. simmer for approximately 45 minutes.
• 2 remove celery, carrots, and onion and discard.
• 3 add frozen prepared italian meatballs and frozen spinach. allow soup to come to a boil.
• 4 combine eggs, cheese, and garlic, mixing thoroughly.
• 5 when soup comes to a boil, while continuully stirring soup, slowely add egg/cheese/garlic mixture continuing to stir to prevent clumping on the bottom of the pot. you can stop stirring when all the mixture has been added.
• 6 add salt and pepper to taste.
• 7 allow to simmer for 30 minutes and serve.