1 small onion
4 red bell peppers, cut into pieces
2 stalks celery, chopped
1 pound ground pork
1 cup green bell pepper, cut into pieces
4 cubes chicken broth
1 cup chopped bright lettuce
1 cup frozen tomato packets
2 cups boiling water
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 3-quart casserole dish.
Meanwhile, saute onions and peppers. Stir in broth and pickling stones.
In double boiler over boiling water, bring meat/enchouse mixture to a boil. Reduce heat to low, pour in heated broth and heat until heated through, 3 minutes. Add cooked pepper, celery leaves and juice; simmer 3 minutes. Stir in tomatoes and broth. Whisk mix and season with salt and pepper.
Heat broth mixture, stirring constantly, and cook until heated through; add spinach and heat through through, 3 minutes. Stir in cooked broth. Garnish with salt, sprigs of cinnamon and 3/4 cup of the skinless, boneless chicken breasts (may be required to remove excess fat from bone as well). Return meat mixture to pot and simmer 3 to 5 minutes more, then add the remaining salted roasted chicken and broth mixture. Simmer covered 25 to 35 minutes.