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Chicken soup with spinach and meatballs Recipe

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This recipe for Chicken soup with spinach and meatballs, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Alexander
Added: Sunday, April 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Home made chicken stock with at least 2 lbs. shredded chicken
1lb. ground beef made into nickel-sized meatballs, rolled not cooked
3 Pkg. chopped spinach
salt & pepper to taste

Directions:
Directions:
Make chicken stock to taste. Prepare meatballs.
Add spinach to soup and let simmer for 5 minutes. As you form your meatballs, throw into soup. Let simmer 10 more minutes. Add Salt and pepper to taste. Serve with grated cheese.

Personal Notes:
Personal Notes:
Better known as "Seaweed and Stones" or Italian Wedding Soup.
From Dottie's Kitchen.

 

 

 

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