1 chicken fryer (3 or 4 lbs.)
2 c. chopped celery plus celery leaves
1 qt. sm. meatballs, fry & drain, size of dime
Chopped onions, about 1/2 c.
Garlic salt (2 or 3 shakes) (opt.)
Parsley
Salt & pepper to own taste
3 pkgs. chopped spinach, thawed
9 eggs
1/2 can Parmesan cheese

Boil chicken in 10 quart pot. (Skim.) Let simmer until chicken is tender. Remove chicken from broth, skim, debone and shred chicken. Add chicken, celery, meatballs, onions, and other ingredients to the chicken broth. If more chicken flavor is needed, add chicken bouillon cubes to your taste. Add thawed spinach. Cook until tender. Whip together the eggs and Parmesan cheese. Let soup come to a boil and pour egg mixture in slowly, stirring continuously. Lower heat and simmer 20 minutes. Soup can be frozen.