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If freezing the soup for future use, cook the pasta only halfway. This will prevent it from getting soggy.

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I was lookingfor the one on the back of the box as well. I can not locate Ronzoni orzo in my area.
- CO, Indiana

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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:

 

1 star 2 starts 3 stars 4 stars 5 stars

 

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.