Best 4 Beef Orzo Soup Recipes

BEEF ORZO SOUP

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.

BEEF AND ORZO SOUP

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.

GROUND BEEF & ORZO SOUP

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 MUSHROOM SOUP WITH ORZO

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.