Sehriye corbasi (orzo soup)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Tomato paste |
| 1 | medium | Diced tomato |
| 2 | 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 |
| Lemon juice | ||
| Additional water | ||
Directions
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.