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My review
Venus de Milo Soup
Elizabeth Cornell Chedid
"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."
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Ingredients
35 m servings 254 calsOriginal recipe yields 8 servings
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Directions
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- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 254 calories; 7.8 g fat; 32.5 g carbohydrates; 16.3 g protein; 36 mg cholesterol; 805 mg sodium. Full nutrition
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Reviews
Read all reviews 18Most helpful
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12/8/2013
I worked at the Venus for years. You forgot three important parts, the mushrooms, the grated Parmesan Romano and the bread for dipping!!!!!
2/12/2012
This was simply the best soup I have had in awhile. Really amazing and filling. My whole family loved it!
1/14/2013
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 ...
3/10/2014
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 ...
1/1/2013
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 past...
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 ...
2/10/2015
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 foo...
11/24/2013
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.