Orzo Soup

What Goes With It

• Crusty bread
• Feta
• Green salad
• Parmesan

How to Cook Orzo Soup

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1. Heat the oil in a large pot and cook the onion, carrots and celery for 8 minutes. Add the garlic for 1 minute.

   Mark done Start 8 min timer

2. Pour in the stock and bring to a boil. Simmer for 5 minutes.

   Mark done Start 5 min timer

3. Add the orzo, courgette, salt and pepper. Simmer for 8 minutes until the orzo is tender.

   Mark done Start 8 min timer

4. Take off the heat. Stir in the lemon juice and dill.

   Mark done

5. Taste for seasoning and serve at once.

   Mark done

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A Few Notes

Add the lemon and dill off the heat.

Add more stock when reheating.

Stir often so the orzo does not stick.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Keeping What's Left

Keeps for 3 days in the fridge. The orzo absorbs liquid, so add stock when reheating.

Orzo Soup Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.