- 1 quart chicken stock
- 4 ounces boneless chicken breast
- Olive oil as needed
- 5 ounces sausage meat
- 2 ounces escarole chopped
- 1 pound pastina
- 2 eggs
- 1/2 cup Romano cheese
- 1 ounce diced red pepper
- 1 ounce Romano cheese for garnish
- Salt to taste
- Freshly-ground black pepper to taste
- Oregano to taste
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.