“Yes another wedding soup recipe! This is how my aunt makes it and I like the combination of sausage and chicken. I love to serve it with garlic bread.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown the sausage, let it cool then chop and set aside.
  2. In a large stockpan, bring the chicken stock to a boil, add the chicken and sausage, and simmer over the low heat for 15 minutes.
  3. Add the escarole,garlic, red peppers, salt and pepper. Cook until peppers are done.
  4. In a pot of boiling water, cook the pastina or orzo until al dente, drain and add to soup. Very slowly, pour the eggs in a stream into the soup, mixing well (the eggs should form fine threads). Remove from the heat.
  5. Place the soup in large serving bowls and garnish with cheese.

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