• Prep Time:
  • Cooking Time:
  • Serves: 12 servings

Wedding Soup

  • Recipe Submitted by on

Category: Meat, Soups

 Ingredients List

  • 1/2 c Barley
  • 1/4 c Diced onions
  • 1 c Diced carrots
  • 1 c Diced celery
  • Italian meatballs; see note
  • 1 1/2 lb Chopped spinach
  • 2 qt Chicken stock; or more as
  • -needed
  • 2 Chicken bouillon cubes; or
  • -to taste
  • 1 ts Salt
  • 1/4 ts White pepper


4 Eggs

MEATBALLS from 1 to 1+1/2 pounds Italian meatballs: 1/2-inch diamter,
uncooked (Recipe not provided.)

1. Combine barley, onions, carrots, celery, meatballs and spinach in stock.
Add bouillon, salt and pepper and bring to boil. Cook, uncovered, 45
minutes or until barley is tender.

2. In small bowl, mix eggs lightly. Slowly stir into soup until they are
like egg dumplings.

3. Remove from heat, cover and let set 30 minutes before serving. Makes
about 12 servings.

WITHOUT MEAT: EACH: 94 cals, 26% from fat, (3g total fat) estimated by

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