Italian Wedding Soup
In a large saucepan, 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.
Add broth, water, oregano, bay leaves and pepper. Bring to boiling; reduce heat, cover and simmer for 5 mintues. Remove bay leaves and reserve for garnish.
Stir in pasta. Return to boiling until pasta is tender, stirring occasionally. Remove from heat; stir in escarole.
To serve, place wedge of cheese in four soup bowls. Ladel hot soup into bowls. Top with bay leaves.
Makes 4 main dish servings.