6 to 7 lb. chicken, skinned
3 lb. HOT Italian sausage
4 chicken bouillon cubes
1 lg. can tomato sauce
1 can tomato paste
2 (10 oz.) bags fresh spinach, cleaned and stemmed
Salt and pepper

Boil chicken in large soup pot until done. Remove chicken and cut meat from bones. Add bouillon cubes to broth. Squeeze sausage from casing and roll into 1 inch meatballs. Add to broth and boil approximately 15 minutes. Add tomato sauce, paste, salt, pepper and chicken. Add spinach and simmer all for 20 minutes. Serve with crusty bread.