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A warm soup made with orzo pasta and lamb rib broth, providing carbohydrates and protein.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Orzo Soup with Lamb Rib Broth (240 g) has 180 calories. That works out to 75 calories per 100 g. It contains 25.2 g of carbs, 7.7 g of protein, 5.5 g of fat and 1.2 g of fiber. Its 12 µg of Selenium covers 22% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
180
KCAL / 240G
Carbs
25.2g
· 9% DV
Protein
7.7g
· 15% DV
Fat
5.5g
· 7% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 17% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 180 kcal | |
| Total fat | 5.5 g | 7% |
| Saturated fat | 2.16 g | 11% |
| Trans fat | 0.07 g | |
| Sodium | 672 mg | 29% |
| Total carbohydrate | 25.2 g | 9% |
| Fiber | 1.2 g | 4% |
| Protein | 7.7 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 180 kcal |
| 100 g | 100 g | 75 kcal |
| 1 cup (small) | 180 g | 135 kcal |
| 1 serving (medium) | 250 g | 188 kcal |
| 1 cup (large) | 300 g | 225 kcal |
| 1 serving (large) | 350 g | 263 kcal |
| 1 bottle (large) | 400 g | 300 kcal |
Calculated from 75 calories per 100 g.
To make Orzo Soup with Lamb Rib Broth, bring strained lamb rib broth to a simmer, add orzo, and cook until tender. Season with salt and pepper, then finish with chopped parsley or a squeeze of lemon if you like.
Orzo Soup with Lamb Rib Broth is made with orzo pasta cooked in broth made from lamb ribs. Common additions include onion, carrot, tomato, herbs, or lemon, but the simple version lets the lamb broth and pasta provide most of the flavor.
No. In Orzo Soup with Lamb Rib Broth, orzo is small, rice-shaped pasta, not barley grain. The Turkish word “arpa” in arpa şehriye refers to the pasta’s barley-like shape, which is why the name can be misleading.
Yes, lamb stock can stand in for homemade lamb rib broth in Orzo Soup with Lamb Rib Broth. Choose an unsalted or lightly salted stock if possible, then season the soup after the orzo has cooked so it does not become too salty.
Cook the orzo separately and add it to each bowl just before serving Orzo Soup with Lamb Rib Broth. Orzo continues absorbing liquid as it sits, so keeping pasta and broth apart also makes leftovers easier to store and reheat.
Yes, you can make the lamb broth in a slow cooker, but add the orzo near the end rather than at the start. Long cooking can make the pasta mushy, so cook it until just tender and serve the soup soon afterward.
Parsley, mint, and dill all work well in Orzo Soup with Lamb Rib Broth. Add tender herbs near the end of cooking to keep their flavor fresh; a little lemon can also brighten the rich lamb broth.
Orzo Soup with Lamb Rib Broth is a home-style combination of two familiar ingredients in Turkish cooking: arpa şehriye and lamb broth. Recipes vary from household to household, so it is better described as a Turkish-style soup than tied to one specific region.
Serve Orzo Soup with Lamb Rib Broth with crusty bread, a crisp salad, or roasted vegetables. Since the soup already contains pasta and a rich meat broth, a fresh or lightly dressed side helps balance the meal.
Store Orzo Soup with Lamb Rib Broth in a covered container in the refrigerator for up to 3 days. The orzo will absorb broth as it sits, so loosen the soup with a little water or stock when reheating.
Vitamins
B12
0.43µg · 18% DV
B1
0.1mg · 8% DV
B3
1.08mg · 7% DV
B5
0.29mg · 6% DV
Minerals
Sodium
672mg · 29% DV
Selenium
12µg · 22% DV
Phosphorus
115mg · 16% DV
Copper
0.1mg · 11% DV
Potassium ⭐
180mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 180 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Orzo soup with lamb rib broth is a Turkish-style home-cooked soup: small rice-shaped pasta is simmered in broth made from lamb ribs. The pasta turns tender while the broth gives the bowl a savoury, rounded lamb flavour. Recipes may include onion, carrot or herbs, but the broth and orzo are the defining ingredients.
It is usually served hot as a starter or light meal, especially in cooler weather, with bread or a squeeze of lemon alongside. The orzo supplies most of the carbohydrates, while the lamb broth contributes protein; a 100 g portion has 3.2 g of protein. For a lighter bowl, skim excess fat from the broth and add vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.16g
MONOUNSATURATED
2.28g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 8.6:1
Above the ideal 4:1 (8.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.