Made This Recipe? Add Your Photo
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.
- 2 tablespoons olive oil
- 1 1⁄2 lbs boneless beef chuck
- 1 onion, unpeeled, halved
- 1 bay leaf
- 8 cups water
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped carrot
- 1 garlic clove, crushed
- 1 lb mushroom, trimmed and coarsely chopped
- fresh ground pepper
- 1⁄4 cup chopped parsley
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1⁄4 cup orzo pasta
- 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.