We’re in full winter mode at my house, featuring warm slippers, endless streaming ofMatilda, and this delicious soup. It’s made sort of like a risotto, with the orzo absorbing the liquid from the meat and bone broth while it cooks. The result is an ultra-rich soup that warms you from the inside out. I can only usually eat a small bowl of this because it's so rich, so it lasts for a few days as leftovers too. It’s really important that you use wagyu for this, since it has a higher fat content than other meat.
Ingredients
2 tablespoons olive oil
2 large yellow onions, finely chopped
6 garlic cloves, grated
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
1 lb. ground wagyu beef
1/3 cup orzo
3 cups bone broth
Scallions, to serve
Directions
Add the onion and olive oil to a large pot. Cook over medium heat until translucent, about 2-3 minutes.
Add the garlic to the pot and stir until aromatic, about 1 minute longer.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add the beef to the pan and use tongs to break it into small pieces.
Cook for 3-5 minutes, until the beef browns and is cooked through.
Add the orzo to the pot to absorb the liquid.
Pour in the broth and cover the pot. Cook for 10 minutes, until the orzo is fully cooked.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
