Italian Wedding Soup

This hearty, main dish soup made with pasta and beef has fewer than 300 calories per serving.

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  • Makes: 4 servings
  • Prep: 5 mins
  • Cook: 25 mins
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Italian Wedding Soup
Ingredients
12
ounces lean ground beef or lean ground lamb
1
small fennel bulb, chopped (about 2/3 cup)
1
medium onion, chopped (about 1/2 cup)
2
4
cups beef broth
2
cups water
1
teaspoon dried oregano, crushed
2
bay leaves
1/4
teaspoon cracked black pepper
1/2
cup orzo pasta
4
cups shredded escarole, curly endive, and/or spinach
3
ounces Parmigiano-Reggiano or domestic Parmesan cheese with rind, cut into 4 wedges (optional)
Directions
  1. In large saucepan cook beef, fennel, onion, and garlic, uncovered, over medium-high heat for 5 minutes or until meat is browned and vegetables are nearly tender, stirring occasionally. Drain fat, if necessary.
  2. Add broth, water, oregano, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove bay leaves.* Reserve for garnish, if desired.
  3. Stir in orzo. Return to boiling; reduce heat to medium. Boil gently, uncovered, 10 minutes or until pasta is just tender, stirring occasionally. Remove from heat; stir in escarole.
  4. To serve, place wedge of cheese in 4 soup bowls. Ladle hot soup into bowls. Top with reserved bay leaves.
From the Test Kitchen
*

Bay leaves contribute a wonderful flavor and aroma to recipes. However, they should be removed before eating.

Nutrition Facts (Italian Wedding Soup)
    Per serving:
  • 262 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 54 mg chol.,
  • 873 mg sodium,
  • 22 g carb.,
  • 7 g fiber,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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