Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
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 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
3 ounces Parmigiano-Reggiano or domestic Parmesan cheese with rind, cut into 4 wedges (optional)
Directions:
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, place wedge of cheese in 4 soup bowls. Ladle hot soup into bowls. Top
with reserved bay leaves. Makes 4 main-dish servings.
*Note: Bay leaves contribute
a wonderful flavor and aroma to recipes. However, they should be removed before
eating.
