Buca Di Beppos Wedding Soup Recipes

ITALIAN WEDDING SOUP

Steps:

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
• To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

BUCA DI BEPPO ITALIAN WEDDING SOUP

Steps:

• 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.

ITALIAN WEDDING SOUP I

Steps:

• In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
• In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

BUCA DI BEPPO'S WEDDING SOUP RECIPE

Steps:

• Sausage meatball preparation: Preheat oven to 350 degrees. Roll 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 pastina. Cook until al dente (approximately 10 minutes). Strain and set aside. Chicken tender procedure: Slice 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 pepper and Romano cheese. This recipe yields ?? servings.

BUCA DI BEPPO LENTIL SOUP

Steps:

• Bring the stock to a boil.
• Add lentils, carrot, onion,celery,sausage and sage.
• Turn heat down to med and cook for about 1 hour or until the soup thickens.
• Stir in tomatoes salt and pepper to taste.
• Serve soup in individual bowls with a little extra virgin olive oil.