Italian Wedding Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am a retired teacher, retired early because I found love late in life and relocated. We both love to cook and try new recipes, but we also have our old favorites -- Chicken and dumplings, homemade pizza, lasagna.
I substitute teach in the local district, so I actually have a lot of time off. I read recipes and plan our menus, always with an eye to something new.