Beef Orzo Soup

Ingredients

Chuck roast or chuck steak — 1½ to 2 pounds, cut into bite-sized pieces

Olive oil — 1 tablespoon

Carrots — 4 large, diced

Celery — 3 stalks, diced

Onion — 1 medium, diced

Garlic — 2–3 cloves, minced (or to taste)

Salt and black pepper — to taste

Bay leaves — 2

Beef broth — 2 cartons (32 oz each)

Tomato sauce — 2 cans (8 oz each)

Orzo pasta — about ½ standard box

Parmesan cheese — for serving (optional)

Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Add the beef and cook until browned on all sides.

Sauté the Vegetables

Add the diced carrots, celery, and onion to the pot.

Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Season the Soup

Stir in the garlic, salt, black pepper, and bay leaves.

Cook for another minute until fragrant.

Add the Liquids

Pour in the beef broth and tomato sauce.

Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, until the beef is tender and flavors are well developed.

Cook the Orzo Separately

While the soup simmers, cook the orzo in a separate pot according to package instructions.

Drain well once cooked.

Combine and Finish

Add the cooked orzo to the soup and stir to combine.

Remove bay leaves before serving.

Serve

Ladle the soup into bowls and sprinkle with Parmesan cheese if desired. Serve hot.

Cooking the orzo separately keeps it from absorbing too much broth.

The soup tastes even better the next day as the flavors deepen.

Add extra broth when reheating if needed.