Buca Di Beppo's Wedding Soup

Recipe Ingredients

1		Chicken stock
4 oz	113g	Boneless chicken breast
		Olive oil - as needed
5 oz	142g	Sausage meat
2 oz	56g	Escarole - chopped
1 lb	454g / 16oz	Pastina
2		Eggs
1/2 cup	73g / 2.6oz	Romano cheese
1 oz	28g	Diced red pepper
1 oz	28g	Romano cheese - for garnish
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oregano - to taste

Recipe Instructions

Sausage meatball preparation: Preheat oven to 350 degrees. Roll 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 pastina. Cook until al dente (approximately 10 minutes). Strain and set aside.

Chicken tender procedure: Slice 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 pepper and Romano cheese.

This recipe yields ?? servings.

Source:
Recipe Archive at http://www.kare11.com

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