Wedding Soup

12 servings

Try this Wedding Soup recipe, or post your own recipe for Wedding Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Wedding Soup Ingredients

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

Instructions for Wedding Soup

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. Its the best Ive 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, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...