Buca Di Beppo Italian Wedding Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 quarts chicken stock
• 4 ounces chicken breasts, strips cooked
• 5 ounces sausage meatballs, cooked
• 2 ounces escarole, chopped
• 1/2 lb italian pastina, cooked
• 2 eggs
• 1/2 cup romano cheese
• 1 ounce diced red pepper
• 1 ounce romano cheese, garnish
• salt
• pepper
• oregano

Recipe

• 1 sausage meatball procedure: preheat oven to 350 degrees.
• 2 roll 5 oz. of sausage into miniature meatballs.
• 3 place on a well-oiled cookie sheet and bake in oven for 5 minutes.
• 4 remove and let cool. set aside.
• 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 chicken tender procedure: slice 4 oz. of boneless chicken breast into strips.
• 7 brush cookie sheet with olive oil, and lay out chicken strips.
• 8 sprinkle with salt, pepper and oregano.
• 9 bake in preheated oven at 350 degrees for 5 minutes. remove and let cool. set aside.
• 10 to serve -- heat chicken stock. when boiling add cooked chicken, sausage meatballs, chopped escarole and pastina.
• 11 in a separate bowl mix 2 fresh eggs and 1/2 cup of romano cheese.
• 12 add the egg/romano cheese mixture to the boiling soup and stir gently. cook one more minute until egg mixture is firm.
• 13 pour into bowls and garnish with diced red peppers and romano cheese.