Ingredients
1 stewing hen and 3 whole chicken breasts
10 to 12 qts. water
2 bunches celery (sliced, including tops)
*Recipe of Bread Squares
*Recipe Meat Balls
2 (10 oz.) frozen chopped spinach

Procedure
Do broth a day ahead to allow time to cool and to skim off fat.  Bring to boil chicken and celery and reduce to slow boil for about 2 hours.  Remove meat, cool and dice small.
Add meat balls, diced chicken, bread squares and spinach.  Cook until flavors mingle.

Two big pots will be necessary by the time you add everything.

MEAT BALLS FOR WEDDING SOUP:
3 lbs. ground beef
1/3 c. parsley
3 eggs
2 tbsp. garlic salt
1 1/2 to 2 c. Parmesan cheese

Mix first four ingredients well.  Then add cheese until the meat will roll and not be too moist.  Make tiny meat balls.  Place them on sided cookie sheets and bake at 350 degrees for 20 minutes.  Drain.

BREAD SQUARES FOR SOUP:
1 doz. eggs
3 tbsp. parsley
1/2 tsp. cinnamon
1 c. grated Parmesan cheese
1 tsp. baking powder
1 1/2 to 2 c. flour
Salt to taste

Beat eggs and add parsley, cinnamon and cheese.  Mix half the flour with baking powder and add while beating.  Continue until mixture looks like cake batter.  Spread into two 10x15 inch jelly roll pans that have been sprayed with olive oil Pam.

Bake at 350 degrees for 15 minutes and cut in strips and then small cubes.  More water or canned chicken broth may be added to stretch, if desired.