This soup is a great, quick soup that can be made at last minute, as a snack, or ahead of time. Remember that the orzo is a type of pasta, and it will soak up the liquid, both while cooking and after sitting. So if you do make this ahead of time, you may have to add more liquid before serving.
In this recipe, the meat can be thought of as an accent to the flavor of the overall soup. It can be vegetarian, which would just be Şehriyeli Çorbası, or Orzo Soup. I also tend to use a lot less meat than most recipes call for, so keep this in mind, and adjust accordingly.
scant 1/4 c. ground beef
1 tbsp. olive oil
1/2 tsp salt
1/2 tsp pepper
1 tsp. tomato paste
2 c. beef broth (or veggie stock/water)
1 c. water
1/3 c. orzo
Brown the ground beef in the olive oil. Season with salt and pepper.
Add the tomato paste and stir to mix. Pour in the broth and water, then toss in the orzo. Cook over medium heat, stirring occasionally.
If you prefer a thicker soup, whisk a 1/2 tbsp. of flour into a small amount of broth in a separate dish, and then add back to the main pot. Repeat as needed to thicken until desired thickness is reached.
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