Italian Wedding Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.