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Manestra - Poor Greek Soup

Manestra - Poor Greek Soup created by ThatSouthernBelle

Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
  • Stir in the tomatoes and sauté until they collapse, about 10 minutes.
  • Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
  • Add the orzo and simmer until it is tender, about 5 minutes.
  • Serve with grated cheese on top and shredded mint leaves.
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RECIPE MADE WITH LOVE BY

@ThatSouthernBelle
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@ThatSouthernBelle
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"Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman"
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  1. Betty S.
    Actually got home last night hungry and cold i decided to make this out of the blue wow it was yummy
    Reply
  2. ThatSouthernBelle
    Manestra - Poor Greek Soup Created by ThatSouthernBelle
    Reply
  3. Plaisham
    HEY!!! I make this all the time...lol I am not Greek and not poor and not a student. lol I do however use waaay more orzo. More like 1/2 cup. and I feed it to guests and they scoff it up. Dang it's a tasty one. I also use chicken broth if around.
    Reply
  4. ThatSouthernBelle
    Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman
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