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Ingredients
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- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 small green bell pepper, seeded and diced (about 1 cup)
- 1 small red bell pepper, seeded and diced (about 1 cup)
- 1 tablespoon garlic, minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2 cups (16 ounces / 480 g) beef broth
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup (236 g) orzo pasta, uncooked
- Parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef, onion, and bell peppers; cook until beef is browned.
- Stir in garlic and sauté for a minute.
- Add diced tomatoes, tomato sauce, broth, water, Worcestershire sauce, salt, pepper, and Italian seasoning; mix well.
- Bring to a boil, then reduce heat to low.
- Add orzo; cover and simmer for 12-15 minutes, stirring occasionally.
- Remove from heat, garnish with parsley, and serve warm.
Notes
For a kick of heat, incorporate crushed red pepper flakes.
Avoid overcooking orzo to maintain texture.
Consider adding more vegetables for nutritional variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 720
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 19
- Cholesterol: 60