Americana Wedding Soup by This Old Gal

– Chicken Stock/Broth
– 1 pound Ground Beef (or Pork)
– 1/2 cup Pearl Barley (not instant)
– 1/4 cup Fresh Flat Leaf Parsley
– 1 fgg
– 1 teaspoon Extra Virgin Olive Oil
– 1 clove Fresh Garlic, minced
– 1/2 cup (1.5 oz) Asiago or Parmigiano-Reggiano cheese (grated)
– 1 teaspoon Kosher Salt
– 1/2 teaspoon Dried Basil
– 1/2 teaspoon Freshly Ground Black Pepper
– 1/8 teaspoon Fennel Seeds (finely crushed)
– 1 tablespoon Extra Virgin Olive Oil
– 1 medium Yellow/Brown Onion (finely diced)
– 1 stalk Fresh Celery (finely diced)
– 1 pound Red Radishes (small) (sliced lengthwise)
– 1/2 pound Carrots (peeled and sliced)
– 1 cloves Fresh Garlic, minced
– 1/4 cup Dry White Wine
– 2 teaspoons Kosher Salt (or 1 tsp Sea Salt)
– 2.5 quarts (10 cups) Chicken Stock/Broth
– 1/2-1 cup Fresh Escarole or Swiss Chard or Arugula (sliced into thick strips)
– 1 fgg (well beaten)

Prep Time: 25 min
Cook Time: 4 min
Total Time: 29 min