Beef orzo soup
4
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Orzo has many meanings in Italy. It is the Italian word for barley, but also a hot, caffeine-free barley beverage that is served as a coffee substitute in Italian cafes. To make things even more confusing, it is most commonly a reference to the tiny, barley-shaped pasta (also called risoni) that is regularly cooked in soups, forms the base of pasta salads, or used as a rice substitute. Traditionally, orzo is made from high-protein semolina flour, which is milled from durum wheat. However, there are gluten-free options available on the market too. To save time here, buy packaged sliced mushrooms for less prep.
Ingredients
Onion
1 medium, chopped
Uncooked lean ground beef
¾ pound(s), (5% or less fat)
Cremini mushroom
3 cup(s), sliced, thinly sliced fresh or white mushrooms
Dried thyme
1½ tsp
Dried sage
1 tsp, rubbed
Canned beef broth
4 cup(s), low sodium
Uncooked orzo
¾ cup(s)
Uncooked Swiss chard
11 oz, (1 bunch) stemmed and chopped
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Instructions
1
Spray a large nonstick saucepan with nonstick spray and set over medium heat. Add the onion and cook, stirring, until translucent, about 3 minutes.
2
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 3 minutes.
3
Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Add the thyme and sage; cook until fragrant, about 20 seconds. Add the broth, stirring to scrape up any browned bits from the bottom of the pan. Stir in the orzo, Swiss chard, salt, and pepper; bring to a boil. Reduce the heat, and simmer, covered, about 8 minutes. Yields 1 1/2 cups per serving.
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