Buca Di Beppo Italian Wedding Soup
"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."
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 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
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.
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Reviews
-
Ive made this recipe many times after having enjoyed it at buca ....my family loves it
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
