Source:

Ange

Serves/Makes:40

Ingredients

• 1 roasting chicken, cut into fourths
• 10 cups (2350 ml) to 12 cups (2825 ml) of water
• 1-1/2 cups (350 ml) celery, chopped
• 1-1/2 cups (350 ml) carrots, chopped
• 1 cup (225 ml) onions, chopped
• 1 can spinach, drained
• 3/4 cup (175 ml) ancene de pepe, uncooked
• 10-15 meatballs cut into fourths
• season to taste with:
• salt, pepper,garlic salt

Preparation

• Boil chicken in water until chicken is cooked.
• Remove chicken and add celery, carrots, onions and boil until tender.
• While that is cooking debone and cut chicken into tiny bite-sized pieces, put back in broth.
• Cook meatballs in water and cut into 1/4ths.
• After adding chicken back into soup, add in spinach.
• Add in ancene and meatballs.
• Boil until ancene is soft.
• If broth is too weak add buillion to taste.

Comments