Beef Orzo Soup Recipes

Steps:

• Saute pepper, onion and hamburger in soup pot. Add water, bouillon cubes and tomatoes; simmer for 45 minutes.
• Add Veg-All and orzo; simmer for 15 minutes.

Steps:

• In a large pot, over high heat, add the first 10 ingredients; stir to combine.
• Bring to a boil.
• Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
• Add in the mushrooms and orzo.
• Simmer covered for 10 more minutes.
• Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
• Ladle into individual soup bowls and sprinkle with parmesan cheese.

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.

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.

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.