Friday, January 6, 2012

Food Fridays: Tomato Orzo Soup

A quick recipe today, because I overslept (again) and have to run out the door in a minute. Hey, I've been up late every night this week working. Don't judge my inability to get out of bed by Friday morning :)

- 3 cups chicken broth
- 2 cups tomato juice
- pinch of dried oregano
- 1/2 cup orzo pasta
- salt and pepper
- feta cheese (optional)
- dill (optional)

I got this recipe from Food Network Magazine or Every Day with Rachael Ray. I can't remember. I think it must not be a Ray-Ray recipe, since there are only a handful of ingredients. Anyway.

Start by bringing the chicken broth and tomato juice to a boil. Add the oregano. (I like to throw in a dash of dried basil as well, but that's just me.)

Add the orzo—if you're not familiar with orzo, it's just regular pasta that's shaped like longish grains of rice, carried by most grocery stores—and stir occasionally, so the orzo won't stick to the bottom of the pot. Season to taste with salt and pepper. Cook until the pasta's tender, I think around 15 minutes or so, but check the package to be sure.

Top with a bit of feta and dill, if you like. I'm not a fan of feta, so I usually top it with Parmesan or mozzarella and dill instead. Serve hot and enjoy! (Don't you just love easy, one-pot meals? I know I do.)

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