Italian Wedding Soup

It's soup time in the cold North, and I thought I'd share this. Great for a cold day and very easy to make.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 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 white pepper
• 4  eggs

Directions

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.