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Italian Wedding Soup

Italian Wedding Soup - 4 Servings This ground beef and vegetable soup used orzo pasta, small, rice-shaped pasta sometimes called "rosamarina..

Prep:5 min Cook:25 min Carbs:Carbohydrate 22g

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