Acini de Pepe Soup
A soup I created after enjoying a restaurant's Italian Wedding Soup variation. This version features small pasta and is a delicious way to incorporate greens.
A soup I created after enjoying a restaurant's Italian Wedding Soup variation. This version features small pasta and is a delicious way to incorporate greens.
- 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
Step-by-step
- 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.
Choosing the Right Accompaniments
Acini de pepe demands structural contrast at the table because the soup itself relies on tiny, soft pasta spheres and tender greens. Crusty rustic bread provides the necessary density to balance the broth, while an acid-forward side salad cuts through the richness derived from 39 grams of fat per serving. Dress bitter greens like arugula or radicchio in a sharp lemon-and-oil vinaigrette to counteract the savory weight of the beef gravy base.Managing Starch and Texture
Cooking tiny pasta requires vigilance because acini de pepe overcooks rapidly past the nine-minute mark, turning gummy inside the broth. Drain the pasta slightly shy of al dente if holding the pot off heat, as residual starches continue absorbing liquids during service. Stir the brown gravy mix continuously for exactly one minute after it hits the simmering beef broth to prevent flour clumping.Equipment and Setup
A wide skillet or wok functions effectively for browning the ground beef and simmering the liquids if a heavy-bottomed Dutch oven is unavailable. Wide pans increase surface area, which accelerates the evaporation of excess moisture during the meat-browning phase. Keep paper towels nearby to blot excess fat from the beef before returning the protein to the broth.
