This is a spin on Italian Wedding Soup that is mouth-watering delicious.
It features meatballs, spinach and carrots in a flavorful broth.
The orzo was replaced by pearl barley giving it a slightly different flavor.
1/2 lb. ground beef
1 egg, beaten with fork
2 tbsp. bread crumbs
1 tbsp. Parmasan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
Combine ground beef and remaining ingredients. Form into small
meatballs, about 1/2 inch. Place onto foil-lined baking sheet with
sides. Bake in preheated 350 oven for 15 to 18 minutes or until done.
5 3/4 cups chicken broth
1 cup pearl barley
1 tbsp. white vinegar
1/4 tsp. seasoned salt
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup shredded carrots
2 cups fresh spinach
In large saucepan, bring broth to a boil; add barley and seasonings.
Simmer for 15 minutes; add carrots and continue to cook for an additional 15
minutes or until vegetables are tender. Add spinach and meatballs; heat through.
Add salt and pepper to taste.
Yield : 4 to 6 servings
Thanks to my daughter Karen for this recipe.