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Start out with chicken stock in a sauce pan (4 or 8 quart).
Bring chicken stock to a boil then add in the diced potato and carrots.
Add the stalk of celery.
Next add barley and let it cook for maybe 30-40 minutes or until the barley is tender.
Add the tomato sauce (½ of a small can).
Now that the barley is tender, add the egg pastina.
Cook until the pasta is done.
Salt it to taste and add some pepper too.