Classic Italian Wedding Soup

This traditional soup is always a hit
and it's not hard to make it at home.

Ingredients:
12 ounces lean ground beef
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 cheese

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.
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, Ladle hot soup into bowls.
Top with cheese, drizzle with olive oil.
Makes 4 main-dish servings.