Italian Wedding Soup

  • 1/2  cup  Rossi Pasta Italian Spice Linguini (broken into pieces)
  • 12  ounce  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  cup  beef broth
  • 2  cup  water
  • 1  teaspoon  dried oregano, crushed
  • 2  bay leaves
  • 1/4  teaspoon  cracked black pepper
  • 4  cup  shredded escarole, curly endive and/or spinach
  • 3  ounce  Parmigiano-Ragiano or domestic Parmesan cheese w/rind cut into 4 wdeges (optiona
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.