Italian Wedding Soup
This hearty, main dish soup made with pasta and beef, has fewer than 300 calories per serving.
Prep Time:
5 mins
Total Time:
30 mins
Servings:
Makes 4 main-dish servings.
Ingredients
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12 ounces lean ground beef or lean ground lamb
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1 small fennel bulb, chopped (about 2/3 cup)
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1 medium onion, chopped (about 1/2 cup)
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2 cloves garlic, minced
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4 cups beef broth
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2 cups water
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1 teaspoon dried oregano, crushed
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2 bay leaves
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1/4 teaspoon cracked black pepper
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1/2 cup orzo pasta
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4 cups shredded escarole, curly endive, and/or spinach
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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.
Nutrition information
Calories 262, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 54 mg, Sodium 873 mg, Carbohydrate 22 g, Fiber 7 g, Protein 21 g. Daily Values: Vitamin A 11%, Vitamin C 11%, Calcium 5%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Slow-Cooker Italian Wedding Soup
This rich and satisfying soup is filled with meatballs, pasta, and vegetables and simmered in the slow cooker to give the flavors all day to blend.
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