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
Ingredients
- 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
Instructions
1
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.
2
Slice the meat and keep it warm.
3
Put the broth back into a clean pot and bring to the boil. Add the orzo and cook until al dente, about 10 minutes.
4
Pour the broth into soup bowls together with the orzo, meat slices and Parmesan. Sprinkle with parsley and serve while hot.
