Beef & Orzo Soup Recipe – Easy Tomato Ginger Comfort Food

Last Updated on 2 months by Neha Deshmukh

Beef & Orzo Soup Recipe – Easy Tomato Ginger Comfort Food

Hey everyone! There’s just something about a warm, comforting bowl of soup, isn’t there? Especially when the weather turns a little chilly. I’m sharing one of my go-to recipes – a hearty Beef & Orzo Soup that’s packed with flavour and so easy to make. It’s a real hug in a bowl! This recipe is perfect for a weeknight dinner, and it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This Beef & Orzo Soup is a winner for so many reasons. It’s incredibly flavourful, thanks to the ginger and tomato. The orzo pasta adds a lovely texture, and the beef makes it wonderfully satisfying. Plus, it’s a relatively quick meal to get on the table – perfect when you’re short on time but craving something delicious and homemade. Honestly, it’s the kind of soup that just feels good to eat.

Ingredients

Here’s what you’ll need to make this comforting soup:

• 200 gm beef, cut into strips
• 1 tbsp olive oil
• 1 small carrot, chopped
• 1 small onion, chopped
• 1 tbsp tomato paste
• 1 tomato, chopped
• ½ bunch coriander leaves, chopped
• 2 tbsp dried parsley
• 1 tsp dry ginger powder
• 1 cube/sachet seasoning
• ½ cup orzo pasta
• 1 blob butter
• 1 liter water (plus an extra 2 cups if needed)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this soup.

• Ginger Powder: Don’t skip the ginger powder! It adds a lovely warmth that really complements the beef and tomato. It’s a little secret weapon for flavour.
• Orzo Pasta: I love orzo in this soup because it’s small and cooks quickly, but also adds a nice chewy texture. It’s a bit more interesting than just using regular pasta.
• Beef Cuts: You can really use whatever cut of beef you prefer. I often use stewing beef, but sirloin or even chuck steak work well too. Just adjust the cooking time accordingly – tougher cuts will need longer to become tender.
• Seasoning: Feel free to adjust the seasoning to your liking. I use a stock cube for convenience, but you can use beef stock instead for an even richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large pot over medium heat. Add the beef strips and stir-fry until they turn white. This usually takes about 5-7 minutes.
2. Add the chopped carrots and sauté for 2-3 minutes, until they start to soften.
3. Mix in the chopped onion and cook until softened. Stir in the tomato paste and cook for another minute – this helps to deepen the flavour.
4. Add the chopped tomato, coriander leaves, parsley, ginger powder, seasoning, salt, and pepper. Pour in 1 liter of water and bring the mixture to a boil.
5. Once boiling, reduce the heat to medium-low, cover the pot, and simmer until the beef is tender and the vegetables are cooked. This usually takes around 20-25 minutes. If the soup thickens too much, add another 2 cups of water.
6. Stir in the orzo pasta and cook for 10 minutes, or until the pasta is soft. Keep an eye on it, as orzo can get mushy if overcooked.
7. Finally, adjust the seasoning to your taste, stir in a knob of butter for extra richness, and serve hot!

Expert Tips

Here are a few things I’ve learned over the years that can help you make the best Beef & Orzo Soup:

• Browning the Beef: Don’t overcrowd the pot when browning the beef. Work in batches if necessary to ensure it gets a good sear. This adds a lot of flavour.
• Simmering Time: The simmering time will depend on the cut of beef you use. Check the beef for tenderness after 20 minutes and continue simmering if needed.
• Pasta Perfection: Keep an eye on the orzo while it’s cooking. You want it to be al dente – slightly firm to the bite.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level: Mild to Medium: Add a pinch of red chilli flakes or a finely chopped green chilli for a little heat. My friend, Priya, loves to add a dash of cayenne pepper!
• Regional Adaptations: Explore adding regional spice blends: A teaspoon of garam masala or a pinch of cumin can add a lovely Indian twist.
• Festival Adaptations: Perfect for a comforting winter meal: This soup is especially wonderful during the colder months. It’s a family favourite during Diwali, when we need something warm and comforting.

Serving Suggestions

This Beef & Orzo Soup is delicious on its own, but here are a few ideas for serving it:

• A side of crusty bread for dipping.
• A sprinkle of fresh coriander leaves.
• A dollop of plain yogurt or sour cream.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just be aware that the pasta may become a little softer after freezing.

FAQs

Let’s answer some common questions:

1. Can I use a different type of pasta instead of orzo?

Absolutely! Ditalini, small shells, or even broken spaghetti would work well.

2. What cut of beef is best for this soup?

Stewing beef is a great choice, as it becomes very tender during the long simmering time. Sirloin or chuck steak also work well.

3. How can I make this soup thicker/thinner?

For a thicker soup, simmer it uncovered for a longer period to allow some of the liquid to evaporate. You can also mash some of the carrots. For a thinner soup, simply add more water.

4. Can this soup be made in a slow cooker?

Yes! Brown the beef first, then add all the ingredients (except the orzo and butter) to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the orzo during the last 30 minutes of cooking, and add the butter before serving.

5. Is it possible to make this soup ahead of time?

Definitely! You can make the soup base (without the orzo) a day or two in advance. Store it in the refrigerator and then add the orzo when you’re ready to serve.