Florentine Wedding Soup

Chef"D"'s Note:

This is a savory chicken based soup complete with eggs, cheese, meatballs, and spinach. This is a family favorite, however, from my research is a regional specialty from Western Pennsylvania.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 8-10

Yield: 3.0 quarts

• 2 quarts chicken stock
• 3 stalks celery
• 4 carrots , halved
• ½ large onion
• 36 ounces frozen chopped spinach
• 5 ounces Italian cheese blend , shredded
• 2 large eggs
• 2 garlic cloves , minced
• 2 lbs frozen meatballs , Italian 1/2 ounce
• salt , to taste
• white pepper , to taste

Directions:

1. Combine chicken stock, celery, carrots, and onion in a large stock pot. Simmer for approximately 45 minutes.
2. Remove celery, carrots, and onion and discard.
3. Add frozen prepared italian meatballs and frozen spinach. Allow soup to come to a boil.
4. Combine eggs, cheese, and garlic, mixing thoroughly.
5. When soup comes to a boil, while continuully stirring soup, slowely add egg/cheese/garlic mixture continuing to stir to prevent clumping on the bottom of the pot. You can stop stirring when all the mixture has been added.
6. Add salt and white pepper to taste.
7. Allow to simmer for 30 minutes and serve.