Wedding Soup

Categories: Soups, Meat
Yield: 12 servings

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

---------------------------------ADDITIONS---------------------------------
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
MasterCook.

NOTES : Odyssey Family Restaurant is located at N82- W15380 Appleton Ave.,
Menomonee Falls. Featured in the Milwaukee Journal Sentinel May 20, 1998
when a patron requested the recipe this soup. She wrote: The soup "has a
very rich and tasty broth and the dumplings are tender -- neither dry nor
mushy. It's the best I've had in a long time. I ordered a cup with lunch
and after tasting it I wished I would have ordered a bowl instead. With the
fresh bread the Odyssey has, it would have been a meal in itself." REF:
online see http://www.jsonline.com/letsgo/dining/recipes/

Recipe by: George Tsiampas, owner, Menomonee Falls, WI

Posted to EAT-LF Digest by PatHanneman on Mar 02,
1999,
-----

----------