Assemble

• 1 teaspoon fennel seed

• 1 medium onion, chopped

• 3 garlic cloves, minced

• Three 14-ounce cans of beef broth (fat-free is optional)

• 2 cups water

• 1 teaspoon dried oregano, crushed

• 2 bay leaves

• 1/4 teaspoon cracked black pepper

• 18 ounces or so of homemade or ready-made meatballs (cooked and drained of grease)

• 1/2 cup orzo pasta - small rice-shaped pasta, also called rosamarina.  You may substitute spaghetti or linguini that has been broken into 1/4 to 1/2 inch long pieces

• 4 cups shredded escarole, curly endive or spinach (10-ounce frozen spinach, thawed and drained, is optional and what I used.)

• Grated Parmesan for garnish (or 3 ounces fresh parmesan cut into 4 wedges - optional)

In a large saucepan, place fennel, onion, garlic and one can of beef broth.  Cook uncovered over medium heat, stirring occasionally until onion is tender. 

Add remaining broth, water, oregano, bay leaves, pepper and meatballs.  Bring to boil then reduce heat.  Cover and simmer for 10 minutes. 

Remove bay leaves. 

Stir in orzo.  Return to boiling, then reduced heat to medium.  Boil gently, uncovered, for 10 minutes until pasta is tender, stirring occasionally.

Remove from heat and stir in escarole or spinach.

Pass the grated Parmesan cheese or ladle hot soup over a wedge of fresh Parmesan.

Makes 4 large servings.