Ground Beef Orzo Soup Food

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ZUCCHINI AND GROUND BEEF ORZO CASSEROLE



Zucchini and Ground Beef Orzo Casserole image

Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/2 cup uncooked orzo pasta (3 oz)
2 teaspoons vegetable oil
1 lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 lb ground beef (at least 90% lean)
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup shredded part-skim mozzarella cheese (4 oz)
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
  • In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
  • Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g

BEEF ORZO SOUP



Beef Orzo Soup image

Although I have not tried it yet, it sounds good and I wanted to save it to my cookbook for later. It came from Oldfashionedliving.com's newsletter.

Provided by sweetomato

Categories     Low Cholesterol

Time 2h

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 lbs round steaks or 1 1/2 lbs chuck steaks, cut into small cubes
2 cups chopped carrots
1/2 cup diced celery
1 large onion, chopped
4 quarts water
3 tablespoons beef base
2 tablespoons tomato paste
salt & fresh ground pepper
8 ounces orzo-small shell pasta
grated parmesan cheese

Steps:

  • In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
  • Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
  • Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.

EASY DELICIOUS HAMBURGER ORZO SOUP



Easy Delicious Hamburger Orzo Soup image

This recipe came from my mom who got it out of an old (1970's)cookbook of hers. I made it one night and just love it. It's perfect on a fall or winter night served with some fresh bread. This recipe makes quite a lot, and we never seem to have much left over.

Provided by Katydidntdoit

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb lean ground beef
1 cup onion, chopped
6 cups water
6 teaspoons beef bouillon
1 (29 ounce) can crushed tomatoes or 1 (29 ounce) can diced tomatoes
1/2 cup orzo pasta
1 1/2 cups frozen peas corn and carrot mix
salt and pepper

Steps:

  • Brown ground beef with onion.
  • Drain.
  • In large pot place meat and onion, water, bouillon, and tomatoes.
  • Bring to a boil; cover and turn heat down to low.
  • Let simmer for 20 minutes.
  • Stir in orzo and frozen veggies, and salt and pepper.
  • Allow to simmer an additional 15-20 minutes or until orzo is done.
  • Serve hot with warm, buttered bread.

BEEF & ORZO MEDITERRANEAN STYLE



Beef & Orzo Mediterranean Style image

Quick-fix skillet supper with orzo pasta, ground beef, spinach, oregano, and tomatoes. So easy to make, great for those nights when you don't feel like cooking, but don't want fast food.

Provided by Matthew Molus

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1 lb lean ground beef
1 onion, finely chopped
2 -4 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes
1 1/2 cups beef broth
1 teaspoon minced fresh oregano or 1/2 teaspoon crumbled dried oregano
1/4 teaspoon pepper
8 ounces dried orzo pasta (1 cup)
1 (10 ounce) package frozen chopped spinach, thawed
1/2-3/4 cup grated parmesan cheese

Steps:

  • Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
  • Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
  • Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

Nutrition Facts : Calories 525.2, Fat 16.6, SaturatedFat 7.1, Cholesterol 84.7, Sodium 954.1, Carbohydrate 53.6, Fiber 5.8, Sugar 6, Protein 39.9

BEEF VEGETABLE SOUP WITH ORZO



Beef Vegetable Soup With Orzo image

Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb beef stew meat
2 carrots, sliced
2 stalks celery, sliced
1 cup chopped yellow onion
2 garlic cloves, minced
5 cups beef stock or 5 cups broth
1 (11 1/2 ounce) can spicy tomato juice
1 teaspoon Worcestershire sauce
3/4 teaspoon salt, to taste
fresh ground pepper
6 ounces medium mushrooms, thickly sliced
1/4 cup uncooked orzo pasta
1 cup fresh peas or 1 cup frozen peas
fresh grated parmesan cheese

Steps:

  • In a large pot, over high heat, add the first 10 ingredients; stir to combine.
  • Bring to a boil.
  • Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
  • Add in the mushrooms and orzo.
  • Simmer covered for 10 more minutes.
  • Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
  • Ladle into individual soup bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9

BEEF AND ORZO SKILLET



Beef and Orzo Skillet image

Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! -Margie Williams, Mt. Juliet, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 11

1 cup halved fresh mushrooms
2 celery ribs, thinly sliced
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cups cubed cooked beef brisket
1 cup beef broth
3/4 cup uncooked orzo pasta
1/2 cup barbecue sauce
1 teaspoon dried oregano

Steps:

  • Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.

Nutrition Facts : Calories 368 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 946mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein.

GROUND BEEF & ORZO SOUP



Ground Beef & Orzo Soup image

Make and share this Ground Beef & Orzo Soup recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Time 1h

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 8

5 beef bouillon cubes
5 cups water
1 (10 ounce) can mixed vegetables (such as Veg-All)
1 (14 ounce) can whole tomatoes
1/2 cup orzo pasta
1 lb hamburger
1 bell pepper
1 onion

Steps:

  • Saute pepper, onion and hamburger in soup pot. Add water, bouillon cubes and tomatoes; simmer for 45 minutes.
  • Add Veg-All and orzo; simmer for 15 minutes.

Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 51.2, Sodium 981.3, Carbohydrate 21.4, Fiber 3.4, Sugar 5.5, Protein 20.5

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