How to make Italian Style Wedding Soup

This is my more absolute favorite soup. I started eating it when a friend introduced me to Spaghetti warehouse. The recipe has been leaked! I make it whenever we have a big group of people over for dinner. Its one of those soups thats you just want to keep on eating...and its so healthy!!!

Instructions

Difficulty: Moderate

Things You’ll Need:

• • 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
• • 1 tsp Black pepper
• • 1 (lb) Chicken breast meat (cooked & diced)
• • 1 (lb) Tiny meatballs
• • 1 cup Spaghetti (cooked, broken long)

1. Bring water to a boil, add chicken base. Stir to dissolve.
   (toss in a little bit of salt if you prefer a saltier taste)
2. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes
   *hint* (toss in a little "extra" basil. It gives it more of a kick.)
   I also like to use canned spinach (drain and chop)
3. Add meatballs, chicken and cooked spaghetti.
   (if you cant find tiny meatballs get the regular bag of frozen meatballs and cut them in half.)
   MAKE SURE CHICKEN IS COOKED!
4. Let cook for about 15 more minutes to let all additional soup items soak in flavor.Yields 1 gallon. I know this seems like a lot of soup, but it really does go fast and its GREAT leftover. I made a pot and had it for lunch for a week.

Tips & Warnings

• THE SMELL FROM THE SOUP (basil) is AMAZING.
• This goes great with sour dough bread with garlic butter
• perfect with a small pasta dish.
• Great for entertaining!
• A great experimental soup with endless possibilities.
• You can also use different noodles if you want, but the spaghetti noodles broken aren't as filling and allows you to eat more.
• Be careful of hot soup!