ACINI DI PEPE PASTA RECIPE RECIPES

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BEEF, TOMATO AND ACINI DI PEPE SOUP (INSTANT POT, SC ...



Beef, Tomato and Acini di Pepe Soup (Instant Pot, SC ... image

My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.

Provided by Gina

Categories     Soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 11

1 lb 90% lean ground beef
1- 1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can crushed or diced tomatoes (I prefer crushed tuttorosso)
32 oz beef stock*
2 bay leaves
4 oz small pasta such as Acini di pepei*
grated parmesan cheese and ricotta (optional)
*check labels for gluten-free.

Steps:

  • Instant Pot Recipe:
  • Stove top directions:
  • Slow Cooker directions:

Nutrition Facts : ServingSize 1 generous cup, Calories 249 kcal, CarbohydrateContent 23 g, ProteinContent 21 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 49 mg, SodiumContent 593 mg, FiberContent 3 g, SugarContent 4 g

EASY ITALIAN WEDDING SOUP RECIPE: HOW TO MAKE IT



Easy Italian Wedding Soup Recipe: How to Make It image

"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 7 servings (about 2 quarts).

Number Of Ingredients 16

1 large egg, lightly beaten
1 tablespoon dry bread crumbs
1 tablespoon dried parsley flakes
1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 pound lean ground beef (90% lean)
1/4 cup uncooked orzo or acini di pepe pasta
1 medium onion, finely chopped
3 celery ribs, chopped
1 tablespoon olive oil
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
4 cups chopped fresh spinach

Steps:

  • In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° until no longer pink, 8-10 minutes; drain., Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper. , Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese.

Nutrition Facts : Calories 205 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 1024mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 17g protein.

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