Spaghetti Warehouse Wedding Soup
Posted by LladyRusty at anonymous May 9, 2001
1 gallon water
1 ounce chicken base or bouillon
1 cup celery, diced
1 cup carrot, shredded
1 cup yellow onion, diced
1 cup spinach, chopped, frozen
1 teaspoon basil (sweet)
1 teaspoon garlic, chopped
1 teaspoon black pepper
1 pound chicken breast meat, cooked and diced
1 pound tiny meatballs
1 cup spaghetti, cooked, broken long
Bring water to a boil.
Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes
Add meatballs, chicken and cooked spaghetti.
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.