Buca Di Beppo Italian Wedding Soup

Recipe by Cook4_6
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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