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Orzo Soup

A traditional Egyptian soup featuring toasted orzo pasta simmered in a spiced chicken broth with a bright splash of lemon juice.

30 minEasyServes 4190 cal/serving

EgyptianSoupStovetopMediterraneanNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 tbsp ghee
  • 1 cup orzo pasta
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 tsp ground cardamom
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp lemon juice

Instructions

  1. 1

    Melt 2 tbsp ghee in a medium pot over medium heat.

  2. 2

    Add 1 cup orzo pasta and cook, stirring frequently, for 5 minutes until golden brown.

  3. 3

    Add 1 small finely diced yellow onion and 2 minced garlic cloves to the pot and cook for 3 minutes until softened.

  4. 4

    Stir in 1/4 tsp ground cardamom, 1 tsp salt, and 1/2 tsp black pepper until fragrant, about 30 seconds.

  5. 5

    Pour in 6 cups chicken broth and bring the liquid to a boil.

  6. 6

    Reduce heat to low, cover, and simmer for 10 minutes until the orzo is tender.

  7. 7

    Remove from heat, stir in 2 tbsp lemon juice, and serve warm.

Questions

Can I make Orzo Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp ghee. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Orzo Soup gluten-free?

Yes. The gluten in this entry is 1 cup orzo pasta. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Orzo Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Orzo Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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