Greek · Dinner
Beef Soup With Pasta
Beef Soup With Pasta is a Greek home-style soup of chuck beef simmered until tender in a tomato-beef broth with onion, carrot, and celery, then finished with small pasta cooked directly in the pot. Grated feta and a squeeze of lemon brighten the bowl before serving.
$5
15 minsPrep
100 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
26.7gFat
48.6gCarbs
8.9gSugar
5.8gFiber
1580mgSodium
124mgChol
9.9gSat Fat
980mgPotassium
160mgCalcium
5.4mgIron
2.6mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes. Finely chop the onion, dice the carrot and celery stalk, and chop the parsley.
2
Sear
Heat olive oil in a medium pot over medium-high heat. Brown the beef cubes on all sides for 5 minutes until deep crust forms.
3
Sauté
Add the chopped onion, diced carrot, and celery to the pot and cook over medium heat for 5 minutes until softened and translucent.
4
Simmer
Stir in tomato paste, then add beef stock and water. Bring to a boil, reduce to low heat, cover, and simmer for 80 minutes until beef is fork-tender.
5
Cook pasta
Stir in the orzo and bay leaf. Cook uncovered over medium heat for 9 minutes until pasta is tender.
6
Plate
Remove bay leaf, season with salt and pepper, stir in lemon juice. Ladle into a bowl and top with feta cheese and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 11 onion
- 22 small carrot
- 22 celery stalk
- 2 tbsp2 tbsp tomato paste
- 3.2 oz90g orzo
- 2 tbsp2 tbsp olive oil
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tsp4 tsp lemon juice
- 1 oz28g feta cheese
- 2 tsp2 tsp parsley
