Italian Wedding Soup
Ingredients:
1 package of Rossi Pasta Italian Spice Linguini
12 oz. lean ground beef or lean ground lamb
1 small fennel bulb, chopped (approx. 2/3 cup)
1 medium onion, chopped (approx. ½ 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
4 cups shredded escarole, curly endive, and/or spinach
3 oz. parmigiano-regiano or domestic parmesan cheese, with rind cut into four wedges (optional)
DIRECTIONS:
1. In a large sauce pan cook beef, fennel, onion, and garlic uncovered over medium to high heat for 5 minutes or until meat is brown and vegetables are nearly tender, stirring occasionally. Drain fat, if necessary.
2.Add broth, water, oregano, bay leaves, and pepper. Bring to a boil and then reduce heat, cover, and simmer for 5 minutes. Remove bay leaves and reserve for garnish.
3. Stir in pasta. Return to boiling until pasta is tender, stirring occasionally. Remove from heat; stir in escarole.
4. To serve, place wedge of cheese in four soup bowls. Ladle hot soup into bowls. To with bay leaves.
Serves 4
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