Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buca Di Beppo Italian Wedding Soup Recipe
    Lost? Site Map

    Buca Di Beppo Italian Wedding Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Cooks4_6's Note:

    Found this posted on another website, and posting it to make later. It comes from the Chef at Buca, and seems easier than my family recipe for this Zuppa.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
    2. 2
      Roll 5 oz. of sausage into miniature meatballs.
    3. 3
      Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
    4. 4
      Remove and let cool. Set aside.
    5. 5
      PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
    6. 6
      CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
    7. 7
      Brush cookie sheet with olive oil, and lay out chicken strips.
    8. 8
      Sprinkle with salt, pepper and oregano.
    9. 9
      Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
    10. 10
      TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
    11. 11
      In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
    12. 12
      Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
    13. 13
      Pour into bowls and garnish with diced red peppers and Romano cheese.

    Ratings & Reviews:

    • on January 26, 2011

      45

      Ive made this recipe many times after having enjoyed it at buca ....my family loves it

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Buca Di Beppo Italian Wedding Soup

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 266.2
     
    Calories from Fat 122
    45%
    Total Fat 13.5 g
    20%
    Saturated Fat 6.1 g
    30%
    Cholesterol 108.3 mg
    36%
    Sodium 779.2 mg
    32%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 5.5 g
    22%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    meatballs

    Italian pastina

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites