Buca Di Beppo's Wedding Soup
Keys: Soups Stews
Yield: 1
Ingredients:
1 qt chicken stock
4 oz boneless chicken breast
Olive oil as needed
5 oz sausage meat
2 oz escarole chopped
1 lb pastina
2 x eggs
1/2 cup Romano cheese
1 oz diced red pepper
1 oz Romano cheese for garnish
Salt to taste
Freshly-ground black pepper to taste
Oregano to taste
Method:
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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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