Wedding Soup

From the Recipe Shoebox.


2 cans (14-oz each) chicken broth
about 1/2 bag already cooked meatballs (or cook them previously)
1 c. raw spinach leaves (or a couple good handful)
small handful of chives (about 1/4 c chopped)
2 tbsp shredded Parmesan cheese (the real stuff)


Make sure meatballs are cooked. Either in the microwave or the oven. Heat chicken broth to boiling. Meanwhile, chop the chives into tiny pieces (about 1 cm in length)

Add the meatballs and the chives. If desired add other vegetables or small pasta.

At the last minute add the spinach greens and heat until wilted.

Serve with crusty bread (check out this recipe for a great Peasant bread), and sprinkle Parmesan cheese on top before serving.