Wedding Soup - cooking recipe

Ingredients

2 (49 1/2 oz.) cans chicken broth *
2 to 3 onions, chopped
2 carrots, cut up small
4 to 5 celery stalks, cut up small
3 to 4 (10 oz.) boxes frozen chopped spinach
2 to 3 (5 1/2 oz.) cans chicken *
3 lb. meatball mix (or make your own)
1 c. grated Parmesan cheese (or more)
2 chicken bouillon cubes
pepper to taste

Preparation

Place chicken broth in large pot.
Add onions, carrots, celery, spinach and chicken.
While bringing to a simmer, make small meatballs from meatball mix.
Add to soup along with grated cheese.
Add bouillon cubes if a stronger chicken flavor is desired.
Pepper to taste.
Cook everything together until carrots, celery and onions are done, approximately 1 hour.