THIS IS WHEN WINTER JUST GETS LONG!

This is the time of year that winter decides to come on with a vengeance, gray skies, icy temperatures and, although it is staying lighter longer, overall it is just abysmal.  So, I decided to post a quick soup recipe, one that I dreamed up myself, that will turn any gray day upside down with flavor and hope for sunny, warm days. It takes only minutes and tastes like you've had it on the stove all day. 

WEDDING SOUP,(AND NO ONE HAS TO GET MARRIED!):

Serves 4:

2 cans low sodium chicken broth
1 boneless, skinless chicken breast, cubed
2 carrots, diced large
1 onion, rough chopped
1 celery rib, thickly sliced
4 oz of bagged spinach

4 oz of mini meatballs*

In a medium sized pot place the chicken broth and cubed chicken. Bring up to a boil and cook for 5 minutes.  Add vegetables and cook until vegetables are fork tender. Add meatballs and cook another 5 minutes.  Add spinach to the pot and cover with a lid.  Cook until spinach is wilted.  Serve immediately with some imported Parmesan or Romano cheese.

(*I get mine at either Jimmy's Italian Imports on Belmont or Badurik's Butcher Block in Mineral Ridge.)