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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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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. Ingredients:
4 ounces italian sausage, hot or sweet, casings removed or bulk |
8 cups chicken stock |
1 (6 ounce) boneless skinless chicken breasts, chopped into 1 inch pieces, if you like you can add two chicken breasts |
1 -2 cup chopped escarole, i like a lot so i add two |
salt |
pepper |
1 cup italian pastina or 1 cup orzo pasta |
2 eggs, lightly beaten |
2 ounces grated pecorino romano cheese |
2 tablespoons chopped red bell peppers |
1 minced garlic clove |
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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