ITALIAN WEDDING SOUP
By Sabrina Melendez

1 whole chicken
water
¼ cup barley
½ pound sausage
½ pound hamburger
¾ cup fresh grated parmesan
½ cup biscuit crumbs
1 can or 1 bunch fresh spinach
salt to taste
7 ounces tiny pasta

Put chicken in a soup pot. Cover with water. Cook until fall apart tender. Remove chicken, save for another meal. Put barley in simmering broth. Mix together sausage, hamburger, parmesan, and bread crumbs. Form small balls. Drop into simmering broth. Add pasta and spinach. Cook over medium heat about 30 minutes. Good with French bread.