If freezing the soup for future use, cook the pasta only halfway. This will prevent it from getting soggy.
Reviews
I was lookingfor the one on the back of the box as well. I can not locate Ronzoni orzo in my area.
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CO, Indiana
Meatballs: 1/2 lb ground turkey, 1/2C breadcrumbs, 1 egg, 1Tbsp chopped onion, 1 tsp chicken bouillon SOUP: Boil 6C water & 3 tsp bouillion. Add meatballs & 1/2C Acini. Cook 10min. Add 1 1/2C spinach. Simmer 3-5 min. Serve with grated parmersan.
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TL, Massachusetts
WHERE IS THE RECIPE FROM THE ACINI DE PEPI BOX!!! IT WAS PERFECT I THREW IT OUT BY MISTAKE PLEASE REPOST!! THANKS!
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Donna, Pennsylvania
Me en canta las pasta
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Maria e Gonzalez, Florida
Me enchants today's las pasta
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Maria e Gonzalez, Florida
this is not the one from the back of the box with meatballs.can anyone share that recipe?
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Jane Sullivan, New Jersey
1lb ground beef, 1tsp oregano, 1tbls cilantro,s&p, 3pcs bread chopped, moisten w/milk. mix meat, pan fry. 1qt chicken broth, 4 carrots, zucchini, frozen spinach. Add meatballs, vermicelli. ENJOY!
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cheryl c. bacliff, Texas
I do not think this is the one from the back of the box........ no meatballs ! can you find it ???
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Adrienne, New Hampshire
I am looking for the same recipe ast annette from New Jersey. It was made with chicken and spinach.
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Jan, Florida
There was a great Italian wedding soup recipe on the back of I believe the orzo box. This recipe is not it.
Can you help find the old recipe?
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annette, New Jersey
new yawker in MT. love this soup. It reminds me of growing up in Little Italy
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don iarussi, Montana
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Italian Wedding Soup
This hearty, main dish soup made with pasta and beef, has fewer than 300 calories per serving.
Servings: Makes 4 main-dish servings.
Total: 30 mins
Rated:
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 cloves garlic, minced
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. Makes 4 main-dish servings.
5. Bay leaves contribute a wonderful flavor and aroma to recipes. However, they should be removed before eating.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
