3 to 4 lb. soup chicken or chicken pieces
3 to 4 qts. water or enough to cover chicken
1 lg. onion
3 stalks celery including leaves
1 to 2 tbsp. salt or to taste
Italian parsley (sm. bunch)
1/2 lb. fresh spinach or 1 pkg. frozen chopped spinach
2 eggs, well beaten with 2 tbsp. grated cheese
Your favorite meat ball recipe, using 1 1/2 lbs. of ground meat.

Wash and clean chicken, place in large pot with water. Let come to boil, turn heat down and skim off foam on top and keep doing this until soup is clear. Add onion, celery, parsley and salt. Let simmer until chicken is done.

Meanwhile, wash spinach (or use 1 package of frozen chopped spinach). Make the meat balls about the size of a nickel, cook for a few minutes to remove some of the fat from the meat balls. Drain.

About an hour before serving, add meatballs to soup--about 15 minutes before serving, stir in beaten eggs and cheese with a fork so they string. Cook only a few minutes....Serve.

Um Um-good--good--good!