Italian Wedding Soup Recipe
Italian Wedding Soup By Andrew Zimmern This Italian-American-ish soup is pure comfort in a bowl. While there are endless variations to this recipe, I prefer to
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Ingredients
- 6 ounces bulk Italian sausage
- 8 ounces boneless chicken thigh, diced and pulsed in food processor
- 1 cup dried bread crumbs
- 2 egg yolks
- 3 tablespoons heavy cream
- 1/3 cup grated pecorino Romano
- 4 tablespoons shallots, minced
- 2 tablespoons Badia Italian Seasoning
- 4 tablespoons olive oil
- 3 tablespoons garlic, sliced
- 1 cup yellow onion, minced
- 1 cup leeks, diced
- 4 cups escarole, chopped
- 8 cups rich chicken broth
- 2 carrots, in fine dice
- 2 eggs, lightly beaten
- Salt
- pepper
- 1 1/2 cups orzo cooked to ‘al dente’ in salted water, drained and reserved
- 1 ounce grated Pecorino Romano
- Crushed red chile flake for garnish
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