How to make it

  • Boil the chicken in the stock/water and let simmer four about 45 minutes.
  • In the meantime, mix together the ground beef, egg, 1/4 cup grated cheese, and breadcrumbs to form meatball mixture. Make mini-meatballs.
  • Remove the chicken from pot when cooked and shred (off the bone). Skim the top of the soup for any "foam".
  • Drop mini-meatballs and shredded chicken back into the pot. Let simmer for about 45 more minutes.
  • Add spinach in the last 15 minutes before serving.
  • Cook noodles separately and add them to each serving soup bowl.
  • Sprinkle with more parmesan cheese.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    sounds very delicous thanks high5
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    " It was excellent "
    leroux ate it and said...
    Sounds very familiar with Italian Wedding soup. Yummy!!
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