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Wedding Soup, Italian (M)
Source: Better Homes and Gardens web site
Serves: 8 to 10 as an appetizer or 4 as a main course

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

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.

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.

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.

To serve, ladle hot soup into bowls. Top with reserved bay leaves.

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

Posted by Avril Adelman

Nutritional Info Per Serving: (based on 4 servings)
262 calories, 10g total fat, 4g saturated fat, 54mg cholesterol, 873mg sodium, 22g carbohydrate, 7g fiber, 21g protein, 11% vitamin A, 11% vitamin C, 5% calcium, 18% iron