Wedding Soup - cooking recipe

Ingredients

1 chicken, cut up or 4 leg quarters
12 qt. water
1 bottle chicken bouillon cubes (25)
1 stalk chopped celery
5 to 6 onions, chopped
1/2 can celery flakes
1 container instant chicken bouillon
1 container minced onions
1 bunch fresh parsley, chopped
1 lb. ground beef or turkey
1 egg
onion
crackers
2 (10 oz.) pkg. frozen chopped spinach
1/2 c. flour
1/2 c. Parmesan cheese
6 eggs or 4 Egg Beaters and 2 eggs

Preparation

Place chicken, water, bouillon cubes, celery, onions, celery flakes and minced onions in a 12 to 14-quart soup pot or canner. Add parsley also.
Cook 1 1/2 hours.
Cool and debone chicken. While this is cooking, make small, small meatballs with the ground meat, egg, onion and crackers (1/2 teaspoon size meatball).
Place on cookie sheet and brown in 350\u00b0 oven for 10 minutes.
Drain, if needed.
Add instant bouillon, frozen spinach and meatballs.
Cook for 15 minutes.