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.
- Ready In:
- 1 1⁄2 lbs round steaks or 1 1/2 lbs chuck steaks, cut into small cubes
- 2 cups chopped carrots
- 1⁄2 cup diced celery
- 1 large onion, chopped
- 4 quarts water
- 3 tablespoons beef base
- 2 tablespoons tomato paste
- salt & fresh ground pepper
- 8 ounces orzo-small shell pasta
- grated parmesan cheese
- 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.
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Made for Spring PAC 2008. This was good and easy to make. I did change it up a bit as I thought it had too much liquid for our tastes. I used 2 pounds of meat, 3 quarts of water, 6 ounces of tomato paste and a pound of orzo pasta. I followed the rest of the recipe as written. It was tasty and something different for us.Reply
This recipe sounded just like Beef Macaroni Soup I enjoyed when I was a kid. The ingredients (using a bit less water) were just the right fit for a 5 quart crockpot which is an easier way to make soup anyway. I couldn't find "Orzo" shells, so I used Medium shells....also used frozen carrots and added a 14.5 oz jar of Del Monte Garden Select Petite Diced Tomatoes. I used 2 1/2 pounds of round steaks because they are leaner than chuck and the package of steak I had was larger than what the recipe called for ...of course, MORE meat is always better. When I came home after work I boiled the pasta, and added it to the crockpot with a few tablespoons of Italian Hot Sauce and a handful of shredded Mozzarella Cheese. I topped off our servings with a few seasoned bread crumbs and some chopped Spring onions, and served it with a salad I prepared while the pasta was cooking. This soup did not need any salt. It was outstanding. My soup and salad dinner was spectacular with a glass of Chardonnay on the side...definite comfort food. This recipe has been added to my offline cookbook as an item that will be repeated often.Reply