Spaghetti Warehouse’s Wedding Soup

• 1 gallon Water
• 1 oz Chicken base or bouillon
• 1 cup Celery (diced)
• 1 cup Carrot (shredded)
• 1 cup Yellow onion (diced)
• 1 cup Spinach (chopped, frozen)
• 1 tsp Basil (sweet), 1 tsp Garlic (chopped)
• 1 tsp Black pepper
• 1 # (lb) Chicken breast meat (cooked & diced)
• 1 # (lb) Tiny meatballs
• 1 cup Spaghetti (cooked, broken long)

To prepare: 1. Bring water to a boil. 2. Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes 3. Add meatballs, chicken and cooked spaghetti. 4. Yields 1 gallon. Note: If you can’t find tiny meatballs at the grocery store, you can use larger meatballs cut into quarters. If you make your own meatball mix, bake in oven and drain ahead of time.

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