Orzo Soup Recipe
Orzo Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 5
- Calories: 126.6
- Fat: 0.9 g
- Saturated fat: 0.3 g
- Carbohydrates: 21.7 g
- Sugar: 2.1 g
- Sodium: 1149.8 mg
- Fiber: 2.7 g
- Protein: 7.8 g
- Cholesterol: 11.5 mg
Recipe type: Appetiser
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Orzo soup is one of the best broths and is also known as noodle soup or aspirational noodle soup. The main ingredient is orzo which is a grain of rice and is shaped like pasta. Orzo also comes in whole wheat form and is a vital ingredient in soups which contains small sized pasta lying in an egg dropped soup. This soup is topped with grated cheese and thread of golden olive oil.
Ingredients
- Vegetable broth - 7 cups
- Whole wheat orzo (or other small pasta i.e. pastina) - 1½ cups
- Chard or spinach, chopped - 2 cups
- Can of fire-roasted diced tomatoes, well drained - 1 14-ounce
- Red pepper flakes - 1 teaspoon
- Good quality extra virgin olive oil
- Eggs - 3
- Fine grain sea salt
- Some grated Parmesan cheese to finishes
Instructions
- First you need to boil the broth. Place the 7 cups of vegetable broth in a saucepan and place it on a stove. Then heat in order to boil it.
- After boiling you need to add the orzo. Cook the broth until it is warm. It will take around 10 to 15 minutes to tender the broth and the orzo. Later you need to add 2 cups chard or spinach. Make sure it is chopped
- When the broth is cooking, you need to take another saucepan and add the roasted diced tomatoes which are well drained. Also add 1 teaspoon of red pepper flakes and a splash of good quality extra virgin olive oil. Add salt according to your desire. You need to taste it first and then add salt according to the amount required.
- You need to add the egg whites into the soup before serving the orzo soup. Add the 3 egg whites and quickly stir. If required, you need to add more salt in the soup. Taste it first and make sure you do not add excess salt. Serve soup in different bowls and add tomatoes, olive oil and dusting of cheese on the top.
 - 1½ cups Chard or spinach, chopped - 2 cups Can of fire-roasted diced tomatoes, well drained - 1 14-ounce Red pepper flakes - 1 teaspoon Good quality extra virgin olive oil Eggs - 3 Fine grain sea salt Some grated Parmesan cheese to finishes Instructions First you need to boil the broth. Place the 7 cups of vegetable broth in a saucepan and place it on a stove. Then heat in order to boil it. After boiling you need to add the orzo. Cook the broth until it is warm. It will take around 10 to 15 minutes to tender the broth and the orzo. Later you need to add 2 cups chard or spinach. Make sure it is chopped When the broth is cooking, you need to take another saucepan and add the roasted diced tomatoes which are well drained. Also add 1 teaspoon of red pepper flakes and a splash of good quality extra virgin olive oil. Add salt according to your desire. You need to taste it first and then add salt according to the amount required. You need to add the egg whites into the soup before serving the orzo soup. Add the 3 egg whites and quickly stir. If required, you need to add more salt in the soup. Taste it first and make sure you do not add excess salt. Serve soup in different bowls and add tomatoes, olive oil and dusting of cheese on the top. 3.2.1284
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