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Italian Wedding Soup
Ingredients
-
12
ounces lean ground beef or lean ground lamb
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1
small fennel bulb, chopped (about 2/3 cup)
-
1
medium onion, chopped (about 1/2 cup)
-
2
cloves garlic, minced
-
4
cups beef broth
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2
cups water
-
1
teaspoon dried oregano, crushed
-
2
bay leaves
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1/4
teaspoon cracked black pepper
-
1/2
cup orzo pasta
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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
- Note *Bay leaves contribute a wonderful flavor and aroma to recipes. However, they should be removed before eating.
Nutrition Facts
(Italian Wedding Soup)
- Servings Per Recipe 4,
- Calories 262,
- Protein (gm) 21,
- Carbohydrate (gm) 22,
- Fat, total (gm) 10,
- Cholesterol (mg) 54,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 7,
- Vitamin A (RE) 113,
- Vitamin C (mg) 6,
- Sodium (mg) 873,
- Calcium (DV %) 50,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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