Ingredients for Beef Orzo Soup
- 1 lb boneless round steak, cut into 1 inch cubes
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 large onion, chopped
- 8 cups water
- 2 tbsp beef base paste
- Not specified in recipe
- salt and fresh ground black pepper, to taste
- Not specified in recipe
- grated Parmesan cheese, for garnish (optional)
- 1 tbsp olive oil
- 1 cup orzo pasta
- 2 beef bouillon cubes
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How to Make Beef Orzo Soup
- In a large soup pot or Dutch oven, brown 1 lb beef stew cubes in 1 tbsp olive oil over medium-high heat. Add 1 large chopped onion and cook until softened, about 5 minutes.
- Season generously with salt and pepper to taste.
- Add 8 cups of water or beef broth to the pot. Bring to a boil.
- Reduce heat to low, skim off any foam or residue from the surface.
- Cover and simmer for 1 hour, or until the beef is almost tender.
- Add 2 beef bouillon cubes (or 2 tbsp beef base paste, according to package directions).
- Add 2 cups chopped carrots and 2 cups chopped celery.
- Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
- Stir in 1 cup orzo pasta.
- Continue to simmer for 10-12 minutes, or until the orzo is cooked through but still has a slight bite. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
15g
Carbs
7g
