Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 cup orzo pasta
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon olive oil
Seasonings & Herbs
- Salt, to taste
- Pepper, to taste
- Fresh thyme, to taste
- Fresh parsley, chopped, to taste
Instructions
- Heat Olive Oil and Brown Beef: In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Sauté Onions, Garlic, and Carrots: Stir in chopped onions, minced garlic, and diced carrots. Sauté for another 3-4 minutes until the onions become translucent and the carrots start to soften.
- Add Celery and Zucchini: Add diced celery and zucchini to the pot, stirring everything together. Cook for an additional 2-3 minutes to slightly soften the vegetables.
- Add Broth and Simmer: Pour in 6 cups of beef broth and bring the mixture to a simmer. If you prefer a thicker soup, you can reduce the amount of broth slightly. Allow the broth to come to a gentle boil.
- Cook Orzo and Season: Once the broth is simmering, add the orzo pasta. Season with salt, pepper, and fresh thyme according to taste. Let the soup cook for about 8-10 minutes, or until the orzo is al dente and tender.
- Finish with Parsley and Rest: Stir in fresh chopped parsley and adjust seasoning if needed. Remove the pot from heat and let the soup rest for a few minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and serve warm. Optionally, garnish with a sprinkle of Parmesan cheese for added flavor.
Notes
- For a thicker soup, reduce the beef broth to 5 cups instead of 6.
- Use lean ground beef to reduce fat content and avoid excess grease.
- Feel free to add other vegetables such as peas or spinach for more variety.
- Parmesan cheese is optional but adds a nice savory finish if desired.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
