Italian Wedding Soup

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1/2 cup barley
• 1/4 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 1 -1 1/2 lb small italian meatballs
• 1 1/2 lbs chopped spinach
• 2 quarts chicken stock (or more as needed)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 eggs

Recipe

• 1 combine barley, onions, carrots, celery, meatballs and spinach in stock.
• 2 add salt and pepper and bring to a boil.
• 3 cook uncovered for 45 minutes or until the barley is tender.
• 4 in small bowl, mix eggs lightly.
• 5 stir slowly into soup until they are like egg dumplings.
• 6 remove from heat, cover and let stand for 30 minutes before serving.