Venus de Milo Soup Recipe -
Venus de Milo Soup Recipe
  • READY IN 35 mins

Venus de Milo Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. 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.
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  • 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.

Reviews More Reviews

Feb 12, 2012

This was simply the best soup I have had in awhile. Really amazing and filling. My whole family loved it!

Oct 07, 2012

Much better the next day!


18 Ratings

Jan 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.

Dec 08, 2013

I worked at the Venus for years. You forgot three important parts, the mushrooms, the grated Parmesan Romano and the bread for dipping!!!!!

Mar 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!

Nov 24, 2013

My entire family loves this soup. I have made it a few times and followed the recipe to a tee. It tastes just like Venus.

Jan 17, 2013

At first I thought I added too much water...definitely thickened up after cooking. I did use ground chicken instead of beef. I very much enjoyed this soup, especially with a liberal dose of red pepper. Gave it only 4 stars because my daughter did not like it. Dad said it "was good."

Jan 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.


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 805 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Elizabeth Cornell Chedid
1 Followers 1 Saved Recipes
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