I love simple soups that taste like home, and this Greek Beef Orzo Soup delivers deep, savory flavor with bright lemon and herbs. It’s a cozy, one-pot bowl that blends browned beef, tender orzo, and a lemony broth I’ve made dozens of times. If you enjoy bright orzo recipes, try the Greek orzo with lemon and herbs for another refreshing take.
Why Make This Recipe
- Comforting, savory broth with bright lemon makes it both hearty and refreshing.
- Quick weeknight dinner: mostly hands-off simmering with about 30–40 minutes total cook time.
- Balanced nutrition: protein from lean beef and quick-cooking pasta provides a filling meal.
- Easy to scale for meal prep or dinner guests. One personal reason I love it is how the lemon wakes up the beef without needing cream or heavy ingredients.
- If you like Greek-style beef casseroles, you might also enjoy a Greek baked ziti with ground beef and mozzarella as a heartier sister dish.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 25–30 minutes.
- Total time: 35–40 minutes.
- Servings: 4–6 bowls.
- Difficulty: Easy.
- Method: Brown ground beef, sweat aromatics, add stock and orzo, simmer until orzo is tender, finish with lemon and herbs. For another quick orzo idea, see the Greek orzo with tomato and feta for inspiration.
My Experience Making This Recipe
I tested this recipe several times, adjusting orzo timing and lemon quantity until the balance felt right. Early versions had overcooked orzo, so I now add the pasta late and simmer just until al dente. The result is a silky broth with separate, tender orzo pearls.
How to Make Greek Beef Orzo Soup
Start by heating a large Dutch oven over medium-high heat and brown 1 pound (450 g) of lean ground beef until no longer pink, about 6–8 minutes. Remove excess fat, then add 1 medium chopped onion and 2 minced garlic cloves and sauté on medium heat for 3–4 minutes until softened. Add 6 cups (1.4 L) low-sodium beef or chicken stock, 1 cup (170 g) uncooked orzo, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a gentle simmer and cook for 8–10 minutes until the orzo is al dente. Finish with 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh parsley, and a drizzle of olive oil; taste and adjust salt. Expect a fragrant broth with a bright finish and tender pasta.
Expert Tips for Success
- Brown the beef well: get good caramelization by using a hot pan and avoiding overcrowding to build savory flavor.
- Trim or remove fat: drain or blot excess fat after browning to keep the broth clean and bright.
- Add orzo at the right time: because orzo absorbs liquid quickly, add it during the last 8–10 minutes of simmer to avoid mushy pasta.
- Use fresh lemon and herbs: fresh lemon juice and parsley added at the end preserve brightness; dried herbs added earlier build background flavor. For deeper beef techniques, I often borrow methods used in an amazing beef stew, like deglazing the pan to capture browned bits.
- Equipment: a heavy-bottomed Dutch oven or 5–6 quart pot gives even heat and room to simmer without sticking.
How to Serve Greek Beef Orzo Soup
- Serve with warm crusty bread or pita to soak up the broth and add texture.
- Top each bowl with crumbled feta or a dollop of Greek yogurt for a creamy, tangy finish.
- Garnish with extra lemon wedges and chopped fresh dill or parsley for color and brightness.
- This soup works well for casual family dinners, light lunches, or as a starter for a Mediterranean-themed meal.
Storage and Reheating Guide
Store cooled soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in meal-sized containers for up to 3 months; leave about 1/2 inch of headspace so the orzo can expand slightly. Reheat on the stovetop over medium-low heat, adding 1/2 cup water or stock per serving if the pasta absorbed too much liquid; microwave in 1-minute bursts, stirring between intervals, until steaming hot.
Recipe Variations
- Gluten-free: use gluten-free orzo or small gluten-free pasta and follow the same timing, checking for doneness early.
- Dairy-free: skip feta or yogurt toppings; the soup is naturally dairy-free if you avoid cheese.
- Lighter protein: substitute ground turkey or chicken and brown the same way, then adjust salt and lemon to taste.
- Vegetarian twist: replace beef with 1 can (15 oz) of rinsed white beans and use vegetable stock; add a splash of soy sauce or miso for savory depth. For a fast skillet orzo alternative, try the 30-minute chicken sausage broccoli orzo skillet for a one-pan dinner.
Nutritional Highlights
- Good source of protein from lean ground beef; pair with vegetables for a balanced meal.
- Lemon and herbs add flavor without extra sodium or fat—use low-sodium stock to control salt.
- Allergens: contains wheat (orzo/pasta) and may contain dairy if you add feta; use gluten-free pasta for celiac or wheat-allergic diets. Aim for a 1.5–2 cup serving per person depending on appetite.
Troubleshooting Common Issues
- Soup is too thin: simmer uncovered for 5–10 minutes to concentrate flavors, or stir in 1–2 tablespoons of tomato paste for body.
- Orzo is mushy: next time, reduce orzo cooking to 6–8 minutes and add it later, or cook orzo separately and combine just before serving.
- Bland flavor: always finish with fresh lemon and a pinch of salt, and taste before serving; acid brightens and salt balances.
Frequently Asked Questions
Q: Can I make this soup ahead and reheat without the orzo getting mushy?
A: Yes—cook the beef and broth base and store separately from the orzo for best texture. Refrigerate the base for up to 3 days and cook fresh orzo just before serving, or add pre-cooked firm orzo right before reheating to minimize overcooking.
Q: What cut of beef is best for flavor without too much fat?
A: Lean ground beef (85–90% lean) balances flavor and fat. If using fattier beef, drain excess fat after browning and blot with paper towels. For a richer profile, mix in 25% ground chuck.
Q: Can I use long pasta instead of orzo?
A: You can, but cooking times and texture will change; break long pasta into 1–2 inch pieces and watch for doneness—it may need a few more minutes. Adjust liquid to ensure pasta cooks fully.
Q: How can I boost the broth’s depth without long simmering?
A: Brown the meat well and deglaze the pan with 1/4 cup dry white wine or a splash of balsamic before adding stock to lift browned bits. Adding a teaspoon of Worcestershire sauce or a tablespoon of tomato paste also deepens flavor quickly.
Greek Beef Orzo Soup
- Total Time: 40
- Yield: 4-6 bowls 1x
- Diet: Gluten-Free (if using gluten-free orzo), Dairy-Free (if avoiding cheese)
Description
A comforting and savory soup featuring browned beef, tender orzo, and a bright lemony broth.
Ingredients
- 1 lb (450 g) lean ground beef
- 1 medium chopped onion
- 2 minced garlic cloves
- 6 cups (1.4 L) low-sodium beef or chicken stock
- 1 cup (170 g) uncooked orzo
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Drizzle of olive oil
Instructions
- Heat a large Dutch oven over medium-high heat and brown the ground beef for 6–8 minutes until no longer pink. Remove excess fat.
- Add chopped onion and minced garlic; sauté on medium for 3–4 minutes until softened.
- Add stock, orzo, oregano, salt, and pepper; bring to a simmer and cook for 8–10 minutes until orzo is tender.
- Finish with lemon juice, parsley, and olive oil; taste and adjust salt.
Notes
Serve with crusty bread or pita, and top with crumbled feta or Greek yogurt for added creaminess.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg