Acini de Pepe Soup
A soup that I created when I went a restaurant that had Italian Wedding Soup. Instead of being pastaless, like most recipes I see for Intalian Wedding Soup, this soup had little bits of pasta that looked like bb's. It was delicious. I tried to recreate it at home--not perfectly, but enough that we have this dish every couple of weeks. A great way to sneak in greens when no one is looking.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
winter
soup
side dish
italian
lunch
comforting
lunch
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 package brown gravy mix
- 1/2 package acini de pepe
- 1/2 pound spinach
- 2 tablespoon garlic chopped
- 1 can (16 oz) beef broth
- Carbohydrate 4.88821133333333 g
- Cholesterol 113.5282925 mg
- Fat 39.1048545 g
- Fiber 0.966933348464966 g
- Protein 26.402469504 g
- Saturated Fat 14.6659156332333 g
- Serving Size 1 1 Serving (272g)
- Sodium 587.919645966667 mg
- Sugar 3.92127798486837 g
- Trans Fat 9.77728058966666 g
- Calories 482 calories
Cook acini de pepe according to package directions. Drain, but don't worry about getting every drop of water out--it's soup after all. I use frozen spinach, so I put it in the acini de pepe while I am making the ground beef. That way, the heat of the pasta warms up the spinach, and the final step doesn't take quite as long. In a large skillet or wok, saute garlic in the olive oil for about 5 minutes, add ground beef. Cook until beef is thoroughly brown. Drain on paper towels. Add broth and gravy mix to wok/skillet, simmer on medium low; stir until mix is completely dissolved plus one minute. Add spinach, acini de pepe, and ground beef. Simmer until hot, just a few minutes.
