Acini de Pepe Soup

8 Servings
100% would make this recipe for Acini de Pepe Soup again.

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.

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Acini de Pepe Soup Ingredients

1/2 package Acini de Pepe	1 pound Ground beef
1/2 pound Spinach	1 can (16 oz) Beef broth
1 tablespoon Olive oil	1 package Brown gravy mix
2 tablespoon Garlic chopped

Instructions for Acini de Pepe Soup

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.

Main Ingredient: SoupCuisine: Italian