Ground beef tomato orzo soup Calories

The main ingredients are ground beef, orzo, tomatoes, broth or water, and a little oil. Onion, garlic, and dried herbs such as oregano or basil are common additions; salt and pepper season the soup.

Orzo is pasta, not rice, even though its small oval shape resembles a grain of rice. It cooks directly in the soup and releases some starch, which can make ground beef tomato orzo soup thicker as it stands.

Yes, brown the ground beef first. This develops a deeper flavor and lets you break the meat into small pieces before adding the tomatoes and liquid. Drain excess fat if there is more in the pot than you want in the soup.

Cook the orzo only until just tender and serve the soup promptly. If you are making the soup ahead, cook the orzo separately and add it to each bowl; pasta left in the broth continues absorbing liquid and softens.

Yes, small pasta shapes such as ditalini or small shells can replace orzo in ground beef tomato orzo soup. Follow the cooking time on the pasta and check it near the end, since different shapes soften at different rates.

Yes, canned diced or crushed tomatoes work well in ground beef tomato orzo soup. Add them with the browned beef and simmer briefly before pouring in the broth; if the tomatoes are especially tart, adjust the seasoning rather than adding extra salt automatically.

Ground beef tomato orzo soup keeps for about 3–4 days in a covered container in the refrigerator. Cool and refrigerate it promptly, then reheat it until steaming throughout; add a splash of broth or water if the orzo has thickened the soup.

Yes, but the orzo may become soft after thawing. For better texture, freeze the tomato and beef soup base without the pasta, then cook fresh orzo and stir it in after thawing and reheating the soup.

Serve ground beef tomato orzo soup with crusty bread, a simple green salad, or a small grilled-cheese sandwich. A squeeze of lemon or fresh parsley added at the table can brighten the tomato broth.