Turkey Meatball & Barley Soup

I made this the other day, sort of following a recipe but with some big modifications (of course...I hardly ever follow a recipe to the letter). It came out really, really good.

Turkey Meatball & Barley Soup

• 1-1.5 lbs. ground turkey
• 1 cup uncooked barley
• 8 cups broth (I used turkey broth but I'm sure chicken would be fine)
• 2 large eggs
• 1/4 cup bread crumbs
• 1/4 cup grated Parmigiano-Reggiano
• 1 onion, chopped (or a bunch of pearl onions, peeled and left whole)
• 6 stalks celery, chopped
• 6 carrots, peeled and chopped
• Couple big handfuls of fresh spinach, roughly chopped
• Bit of olive oil

In a large stockpot, saute the onion, carrots, and celery in olive oil until slightly softened. Add the barley and saute for a few more minutes. Add the broth and simmer covered for about 15-30 minutes, until the barley is cooked.

Meanwhile, in a bowl combine the turkey with the eggs, breadcrumbs, and a bit of salt and pepper. Roll with hands into small meatballs (mine were about the diameter of an American quarter). Add to the simmering soup after the barley is cooked. Continue cooking for 8-10 minutes until the meatballs are cooked all the way through. Mix in the spinach and turn off the heat on the stove but cover the pot again so the spinach just wilts into the soup.