This my version of a popular soup served at a well-known banquet facility in southeastern Massachusetts. It is simple to prepare using common ingredients you may already have on hand in your pantry and freezer. Feel free to vary the basic recipe with in-season fresh veggies and low-fat turkey or veggie-soy burger for the ground beef.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.

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  • Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.

Cook's Note

If you plan on using a slow cooker to prepare in advance, or you are not serving right away, you may want to cook orzo separately, adding to soup just prior to serving to prevent pasta from getting too soft.

Nutrition Facts

254 calories; protein 16.3g 33% DV; carbohydrates 32.5g 11% DV; fat 7.8g 12% DV; cholesterol 35.5mg 12% DV; sodium 805.2mg 32% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/09/2013
I worked at the Venus for years. You forgot three important parts the mushrooms the grated Parmesan Romano and the bread for dipping!!!!! Read More
(20)
32 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2013
I worked at the Venus for years. You forgot three important parts the mushrooms the grated Parmesan Romano and the bread for dipping!!!!! Read More
(20)
Rating: 5 stars
10/07/2012
Much better the next day! Read More
(11)
Rating: 5 stars
02/12/2012
This was simply the best soup I have had in awhile. Really amazing and filling. My whole family loved it! Read More
(8)
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Rating: 5 stars
01/14/2013
This went over very well with my family, even the picky eaters. Added oregano, red pepper flakes, sage, basil, and parsley. Upped bouillon to 3 cubes and garlic to 3 tsp. This makes a LOT of soup, had enough to feed 3 of us, save at least another meal's worth for leftovers in fridge, and freeze another meal's worth as well. Read More
(8)
Rating: 5 stars
01/01/2013
I loved this recipe. I am from Massachusetts and we used to have this frequently. It is very filling and is absolutely delicious. It goes great with some crusty Italian bread. Use any small pasta you have on hand. Read More
(5)
Rating: 5 stars
03/10/2014
This soup was wonderful! Easy to make economical and the whole family loved it! I subbed beef broth for the water and bouillon but otherwise followed the recipe. Thanks so much for sharing this recipe lizchedid! Read More
(5)
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Rating: 5 stars
04/08/2015
amazing soup don't forget mushrooms and parmesian cheese! I also put in two tablespoons of worsterchire about five minutes before turning off the heat!;) my family lives off of these great foods! Read More
(4)
Rating: 5 stars
12/22/2012
I am originally from New England and remember attending the Venus de Milo for functions years ago. This soup was legendary in the area and very much requested. You won't regret making it at all! It is wholesome and very tasty even if you use ground turkey in place of the ground beef. Additionally if you sprinkle some parmesean cheese on it before serving impossibly it becomes even tastier! Read More
(4)
Rating: 5 stars
11/22/2016
My family loves this soup including my little ones. I make it exactly the way the recipe says. There is no need to change anything. Read More
(2)
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