Orzo is a great way of adding some life to a broth dish. It’s lighter than other pastas, so won’t leave you feeling uncomfortably full. The combination of beef and orzo makes this perfect for a warming dinner on a cold night.
Orzo in broth
- 2 litres water
- 600g beef shin
- 1 onion, halved
- 2 carrots
- 1 celery
- 2 garlic cloves
- salt and freshly ground black pepper, to taste
- 200g orzo pasta
- Parmesan, freshly grated, to serve
- 30ml fresh parsley, to serve
To make the broth, put the water in a large pot and add the rest of the ingredients. Cook for about 1 hour. Drain and discard the vegetables.
Slice the meat and keep it warm.
Put the broth back into a clean pot and bring to the boil. Add the orzo and cook until al dente, about 10 minutes.
Pour the broth into soup bowls together with the orzo, meat slices and Parmesan. Sprinkle with parsley and serve while hot.