GROUND BEEF & ORZO SOUP
This is a nice hearty soup that's really simple to make. You can substitute fresh tomatoes for the canned if you prefer. This recipe will create a really delicious week night meal your family will love!
Provided by Amy H.
Categories Other Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Cook beef, onion, and garlic in large saucepan over medium-high heat until beef is brown, stirring to separate meat; Drain fat.
- 2. Puree' tomatoes with juice in covered blender or food processor. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil; reduce heat to low. Simmer uncovered 20 minutes.
- 3. Add orzo and vegetables, simmer 15 minutes more. Serve with crusty bread.
BEEF AND ORZO SOUP
Make and share this Beef and Orzo Soup recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart saucepan until sizzling.
- Add beef pieces, cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
- Add all remaining ingredients except cheese and parsley.
- Continue cooking until mixture comes to a boil (3 to 5 minutes).
- Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
- To serve, top each serving with cheese and garnish with parsley.
ONE POT VEGETABLE ORZO SOUP RECIPE
Orzo Vegetable Soup a hearty soup packed with plenty of veggie, leafy greens and tender pasta. These easy flavors come together in a snap and it's a healthy meal packed full of flavor!
Provided by Deb Clark
Categories Soups & Stews
Time 30m
Number Of Ingredients 16
Steps:
- Dice the carrots, celery & onion. Heat a large Dutch Oven over medium heat. When it is good & hot, add the olive oil.
- Then add the carrots, celery, onion and the spices - Italian seasoning, salt, pepper and red pepper flakes.
- Sauté for 4-5 minutes until the vegetables begin to soften. Add in the garlic & sauté for about another minute, until the garlic becomes fragrant.
- Run your knife thru the spinach a couple times, chopping it into bite sized pieces. Add it to the soup pot.
- Next add the pasta and give everything a good stir, scrape the bottom of the pot to loosen the brown bits. Pour in the tomatoes, stock and water.
- Increase the heat to high and stir well to combine. Bring to a boil, then reduce the heat to medium - you'll still want to keep it a light bubble and cook until the orzo is cooked thru - about 8-9 minutes.
- Continue to stir the soup often. The orzo has a tendency to stick to the bottom of the pan. In addition, stirring it will release the starches in the pasta and help to thicken the soup.
- When the orzo is cooked, remove the soup from the heat. Add a squeeze of fresh lemon juice and about a tablespoon of chopped parsley for bright fresh flavor.
Nutrition Facts : Calories 257 kcal, Carbohydrate 46 g, Protein 8 g, Fat 4 g, Sodium 1798 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
BEEF AND MUSHROOM SOUP WITH ORZO
This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.
Provided by Eva99
Categories Low Cholesterol
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large heavy saucepan.
- Brown the beef; add the onion and brown lightly on the cut side.
- Add the bay leaf and water.
- Heat over medium heat until almost boiling.
- For a clearer broth, do not let boil.
- Cook, uncovered, at a gentle simmer for 2 hours.
- Strain broth through a sieve lined with dampened paper towels.
- Chill overnight and finish soup next day or continue with recipe.
- Pull meat into strings; set aside.
- Heat the remaining oil in saucepan.
- Add chopped onion, celery and carrot.
- Sauté until golden, about 10 minutes.
- Stir in garlic, sauté 1 minute more.
- Add the mushrooms, sauté until golden, about 10 minutes.
- Season with salt and pepper.
- Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
- Heat to boiling.
- Simmer, uncovered, until orzo is tender, about 15 minutes.
- Season to taste with salt and pepper.
ITALIAN MEATBALL SOUP WITH ORZO
With pre-made meatballs, orzo pasta and a savoury fire roasted tomato broth, this Italian meatball soup is full of flavour.
Provided by Deanna
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- Add the olive oil, onions, carrots and garlic to a large pot and heat over medium heat until vegetables are beginning to soften, 5-7 minutes.
- Add the chicken broth, tomatoes, oregano, basil, bay leaves, meatballs and parmesan rind. Increase heat to medium high and bring to a boil.
- Once the liquid is boiling add the pasta and reduce heat to medium low. Cover and simmer for about 12 minutes, until pasta is el dente.
- Remove the bay leaves and parmesan rind, add the chopped herbs and stir to combine. Season with salt and pepper to taste.
- Serve immediately topped with additional chopped herbs and shredded parmesan.
Nutrition Facts : Calories 551 kcal, Carbohydrate 37 g, Protein 27 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 1385 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEEF ORZO SOUP
Although I have not tried it yet, it sounds good and I wanted to save it to my cookbook for later. It came from Oldfashionedliving.com's newsletter.
Provided by sweetomato
Categories Low Cholesterol
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
- Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
- Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.
GIOUVETSI RECIPE (GREEK BEEF STEW WITH ORZO PASTA)
A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Pat dry your Giouvetsi meat with paper towels.
- Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.
- Stir in the tomato paste, sauté for a minute then pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, the sugar, the cinnamon stick and a good pinch of salt and pepper and enough water to cover the meat.
- Turn the heat down and simmer with the lid on for about 45 minutes or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
- In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.
- Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix.
- If needed, add enough water so that the pasta is just covered. As a rule of thumb you'll need about 3 cups of liquid for 1 cup of orzo pasta.
- Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.
- To serve, sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 486kcal, Sugar 9g, Sodium 362.4mg, Fat 21.1g, SaturatedFat 5.4g, UnsaturatedFat 14.5g, TransFat 0.1g, Carbohydrate 38.1g, Fiber 4g, Protein 35.5g, Cholesterol 79.9mg
CHICKPEA AND ORZO SOUP
Make and share this Chickpea and Orzo Soup recipe from Food.com.
Provided by Lorrie in Montreal
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
- Add tomatoes and chickpeas. Cook for 15 minutes.
- Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
- Serve the soup with bowls of chopped parsley and parmesan cheese.
Nutrition Facts : Calories 300.9, Fat 10.9, SaturatedFat 1.6, Sodium 911.5, Carbohydrate 41.9, Fiber 6.1, Sugar 3.5, Protein 10.1
BEEF AND ORZO SKILLET
Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.
Nutrition Facts : Calories 368 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 946mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein.
BEEF VEGETABLE SOUP WITH ORZO
Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, over high heat, add the first 10 ingredients; stir to combine.
- Bring to a boil.
- Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
- Add in the mushrooms and orzo.
- Simmer covered for 10 more minutes.
- Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9
GROUND BEEF AND ORZO
My mother has been serving this Ground Beef and Orzo dish for as long as I can remember. It's a staple of my childhood. It's the perfect dish to come home to when you've had a rough day. Call it Greek comfort food.
Provided by Vayia's Kitchen
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Fill a large dutch oven halfway full withwater, cover, and bring to boil.
- When the water comes to boil, add the orzo and 1 tbsp. salt and cook for 15 minutes, or until the orzo is opaque. Note: If you use a brand other than Misko, follow the package instructions.
- While the pasta is cooking, heat olive oil on medium high heat in a large dutch oven. Saute the onion, garlic, and ground beef. until the beef is no longer pink, Stir in salt, pepper, and cinnamon. (about 5-7 minutes).
- Add your tomato, bring to a boil, and simmer on low for 20 minutes. By now, your orzo should be almost ready!
- Drain the orzo into through a fine colander (don't lose your orzo down the drain!)
- Stir orzo into ground beef mixture and combine well. Taste and adjust your seasonings. Cook on medium to low heat for another 10 minutes to allow the flavors to combine.
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
ORZO TOMATO SOUP
With a creamy tomato base, and its homey and comforting flavour, Orzo Tomato Soup is prepared in thirty minutes and is gloriously delicious! Packed with chopped tomatoes, onion, garlic, and pasta, this soup is both hearty and comforting - a perfect supper on a cold, winter weeknight!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place a heavy-bottomed pot on your stovetop and turn the heat to medium-high.
- Add the olive oil and the diced onions. Stir to combine and cook the onions until they are soft and tender. You do not want to brown the onions, so 2-3 minutes is perfect.
- Next, add the garlic and stir into the onions. Cook for 2 minutes more.
- Now, pour in the canned diced tomatoes, along with the juice. Add the tomato paste. Add the dried oregano, dried basil, salt, and ground black pepper. Stir to combine.
- Finally, pour in the vegetable stock. Stir to combine and allow the mixture to come to a boil.
- Once bubbling, add the uncooked orzo. Stir well and continue to cook for 5-7 minutes, or until the orzo is cooked through.
- Do not overcook the orzo! If you find that the soup is getting too thick, add more stock or water to the pot, but do so in 1/4 cup measurements. Stir well after each addition. Whether you add more stock or not, once the orzo is cooked, taste the soup and season once more with more salt if needed. Once you are happy with the seasoning, turn off the heat and stir through the chopped parsley.
- Ladle the soup into bowls and serve immediately. You may top the soup with a tablespoon or two of heavy cream to add more creaminess to the soup. You may also add some grated parmesan. Serve with crusty bread.
Nutrition Facts : Calories 321 kcal, Carbohydrate 55 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 821 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 6 g, ServingSize 1 serving
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