Greek Orzo Tomato Soup Recipe
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Chilly weather just begs for a nice, cozy soup. Cue my grandmother’s secret Greek recipe — orzo tomato soup. I love to make it using her stockpot and the wooden spoon I purchased during a trip to Greece with my family. Spiced with bits of oregano and tons of garlic, this soup is sure to warm your spirit against the snowdrifts. Fun fact: my grandmother made this for me any time I was feeling under the weather. Head over to Ziploc to see more of my guest Creative Director posts, including the Greek Orzo Tomato Soup!
Easy & Delicious Greek Orzo Tomato Soup Recipe
Ingredients
- 2 pounds Eye of round roast cut into 1 inch cubes
- 6-8 cups Water
- 3 stalks Celery cut into 2-inch pieces
- 3 Large carrots cut into 3-inch pieces
- 1 Medium yellow onion cut into 2-inch chunks
- 1 cup Dry white wine optional
- 6 oz Tomato paste
- 2 Bay leaves
- 1 teaspoon Garlic powder
- 1 cup Orzo
- Salt & pepper
- parmesan cheese to garnish
Instructions
- In a large stock pot, bring the water to a boil, then add in the pieces of meat.
- Boil and, as the fat renders, skim the fat off with a spoon. Once the rendered fat is removed, add the remaining ingredients.
- Lower the temperature and simmer for about 50 minutes.
- With a slotted spoon, strain out the meat and veggies and place into a large bowl. Set aside.
- Add orzo and simmer on low heat for about 30 minutes.
- The orzo will 'thicken' the soup and then it is ready to serve. You can add the meat and vegetables back into the soup for a heartier soup. If you'd like a smoother soup, put the vegetables in a blender and liquify them, then add back into the soup. Then add the meat back in. Serve in a soup bowl and top with freshly grated parmesan cheese.
This Greek soup recipe is what my yia yia (Greek for grandma) any time I had a cold and didn’t feel well. To me, it’s the ultimate comfort food! Every time I make a batch, it brings me right back to sitting in her kitchen.
I hope you enjoy this Greek soup recipe!
