Prep 15 mins
Cook 25 mins
The flavor of Greece in less than an hour!
- 1 tablespoon olive oil
- 1 lb beef sirloin steak, cut into 3/4 inch pieces
- 1⁄2 cup pitted kalamata olive, drained,halved
- 2 (14 1/2 ounce) cans diced tomatoes
- 2 cloves garlic, minced
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 2 (14 ounce) cans beef broth
- 3 1⁄2 ounces uncooked dried orzo pasta (1/2 cup)
- 4 ounces crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 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.
Wonderful soup that is so simple and is so good, plus it goes together in a snap -- perfect for the fall. We will be having this often this fall/winter season. Thanks for sharing!
This soup was soooooooooo good! I switched one can of tomatoes out for tomato sauce (personal preference). It seemed a bit thin as a result so I threw in a pinch of flour - came out perfect. Also added just a bit more orzo (it's my favorite pasta). Might also add a few more olives next time. Made for company and we each scarfed down a huge bowl full! Thanks Lorac! I will definitely make this again!
This recipe gets 4 stars for how easy it was to make. But only 3 stars on taste because for the kalamata olives. I've never had these olives before and found out that I do not care for the taste of them. Lorac, thank you for the recipe, as I will be making it again just minus the olives.