Sehriye corbasi (orzo soup)

Yield: 1 servings

Measure Ingredient
2 tablespoons Vegetable oil
2 tablespoons Tomato paste
1 medium Diced tomato
2 \N Cubes of chicken bouillon
2 cups Water
1 teaspoon Salt
¾ cup Orzo or broken-up vermicelli
1 teaspoon Dried mint; if desired
¼ cup Chopped parsley
\N \N Lemon juice
\N \N Additional water

Stir together the first three ingredients in a 2 quart saucepan. Heat until bubbly, then add water, bouillon, and salt and bring to a boil. Cook over medium heat 10 minutes; tomato should begin to break up. Add more water and bring to boil; then add orzo. Cook to al dente and turn off heat. Stir in parsley. Squeeze lemon juice into the soup now, or squeeze into each bowl when serving.

Recipe from

Recipe by: Mahi Koc

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 24, 1998, converted by MM_Buster v2.0l.

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