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Italian Wedding Soup

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


Combine barley, onions, carrots, celery, meatballs and spinach in stock. Add salt and pepper and bring to a boil. Cook uncovered for 45 minutes or until the barley is tender. In small bowl, mix eggs lightly. Stir slowly into soup until they are like egg dumplings. Remove from heat, cover and let stand for 30 minutes before serving.

Source: www.food.com