Italian Wedding Soup (Pioneer Woman)
Ingredients
- 1 lb Ground beef
- 1/2 cup Uncooked long-grain rice
- 1/2 Onion (diced)
- 3 Carrots (peeled and diced)
- 3 Celery stalks (diced)
- 4 cups Beef broth
- 1 can Tomato sauce (15 oz)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Dried oregano
- 1/4 teaspoon Dried thyme
- 1/2 cup Frozen peas
- 1/4 cup Grated Parmesan cheese (plus more for serving)
Instructions
- In a large pot over medium heat, cook beef until browned. Drain fat and set beef aside.
- Add rice, onion, carrots, celery, beef broth, tomato sauce, salt, pepper, oregano, and thyme to the same pot. Stir to combine.
- Bring soup to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Stir in frozen peas and Parmesan cheese. Simmer for an additional 5 minutes.
- Serve with grated Parmesan cheese and crusty bread, if desired.
- Enjoy!