ITALIAN WEDDING SOUP

Orzo pasta, sometimes called "rosamarina," is small, rice-shaped pasta.

 

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 tsp dried oregano, crushed 2 bay leaves 1/4 tsp 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)

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.

YIELDS: 4 main-dish servings.

Calories   ___________   262         Sodium  __________ 873 mg               Vitamin A ______ 11%   
Total Fat   ___________ 10 g         Carbohydrate ______ 22 g                Vitamin C ______ 11%  
Saturated Fat ________   4 g         Fiber  _____________  7 g               Calcium  _______  5%
Cholesterol  _________  54 mg        Protein  __________ 21 g                Iron     _______ 18%