Name: Egyptian Orzo Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 حصص
Cuisine: Egyptian
Ingredients: 1 cup orzo pasta; 1 tbsp ghee; 5 cup hot chicken broth; 0.25 tsp ground cardamom; 1 piece bay leaf; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp lemon juice

Instructions

Heating the Ghee

In a deep pot over medium heat, melt the ghee, then add the orzo pasta. · 1 min
Toasting the Orzo

Stir the orzo continuously until it reaches an even, toasted golden color without burning. · 5 min
Adding the Spices

Add the ground cardamom, bay leaf, and black pepper, stirring quickly for half a minute until fragrant. · 1 min
Simmering the Soup

Carefully pour the hot chicken broth over the orzo, then add salt and stir well until the mixture boils. · 2 min
Cooking

Reduce the heat to low, partially cover the pot, and let it simmer for just 7 to 8 minutes until the orzo is three-quarters cooked. · 8 min
Serving

Remove the pot from the heat, cover tightly, and let it sit for 5 minutes so the orzo finishes cooking in the residual heat; serve hot with lemon juice. · 5 min

Nutrition / serving

185

cal

5.5

protein g

30.5

carbs g

4.8

fat g

Chef's tips

The secret to preventing the orzo from absorbing all the broth is turning off the heat just before it is fully cooked and letting it finish in the residual heat. If preparing the soup well in advance, it is best to add boiling broth right before serving.