Zutaten für Buca Di Beppo Italian Wedding Soup
- 6 cups (1.4 L) chicken broth
- Chicken Breasts
- Meatballs
- 1 cup (50g) chopped escarole
- Italian Pastina
- 2 large eggs
- 1/2 cup (40g) grated Romano cheese, plus extra for garnish
- Red Pepper
- Salt and pepper to taste
- Pepper
- 1 teaspoon dried oregano
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Zubereitung von Buca Di Beppo Italian Wedding Soup
- Preheat oven to 350°F (175°C).
- **Make the Meatballs:** In a bowl, gently combine 5 oz (140g) Italian sausage meat. Roll into 1-inch meatballs. Place on a lightly oiled baking sheet and bake for 5 minutes. Remove and set aside to cool.
- **Cook the Pastina:** Bring 6 cups (1.4 L) of water to a boil in a large pot. Add 1 lb (450g) pastina pasta. Cook until al dente, according to package directions. Drain and set aside.
- **Prepare the Chicken:** Slice 4 oz (115g) boneless, skinless chicken breast into thin strips. Brush a baking sheet with olive oil, arrange chicken strips, and sprinkle with salt, pepper, and 1 tsp dried oregano. Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
- **Assemble the Soup:** In a large pot or Dutch oven, heat 6 cups (1.4 L) chicken broth. Bring to a boil. Add the cooked chicken strips, sausage meatballs, and 1 cup (50g) chopped escarole.
- **Create the Egg Mixture:** In a separate bowl, whisk together 2 large eggs and 1/2 cup (40g) grated Romano cheese.
- **Finish the Soup:** Slowly drizzle the egg-Romano mixture into the boiling soup, stirring constantly to prevent scrambling. Cook for 1 minute, or until the egg is just set.
- **Serve:** Ladle the soup into bowls. Garnish with diced red bell pepper and extra Romano cheese.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
22g
Fat
30g
Carbs
4g
