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Buca Di Beppo's Italian Wedding Soup























Ingredients:
  • 2 links Spicy Sausage
  • ½ gallon Water
  • 4 Tbsp. Chicken Base
  • 1 each Chicken Breast (8 oz.), cooked, sliced 
  • 4 each Eggs
  • 1 cup Parmesan Cheese, grated
  • ½ cup per serving Pastina or Orzo Pasta, cooked
  • 2 Tbsp. per serving Fresh Spinach, chopped
  • 1 Tbsp. per serving Parmesan Cheese, grated
  • 1 Tbsp. per serving Red Bell Peppers, chopped & sautéed



Cooking Procedures:

  1. Remove casing from the sausage links. Using a tablespoon, portion the sausage into balls.

  2. Place the sausage balls onto an oiled sheet pan and bake at 350°F, approximately 5 minutes.

  3. Remove sausage balls from oven and allow to cool.

  4. Bring water to a boil in a large pot.

  5. Add chicken base to the boiling water, mixing thoroughly with a wire whip.

  6. Add cooked chicken and sausage balls.

  7. Bring to a simmer. Simmer 5 minutes.

  8. Combine eggs and parmesan cheese in a mixing bowl using a wire whip.

  9. Add mixture to soup, stirring gently. Let set for 1 minute.

  10. Return soup to a simmer for an additional 2 minutes, ensuring eggs and cheese are set.

  11. Place ½ cup of cooked Pastina or Orzo and chopped spinach in to a bowl.

  12. Ladle hot soup into bowl.

  13. Top soup with parmesan cheese and chopped red peppers.

  14. Enjoy!


To find a Buca di Beppo near you, go to www.bucadibeppo.com.


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