Orzo Soup (Şehriye Çorbası)

5 from 1 vote

Tiny orzo simmered in a buttery tomato broth with garlic, dried mint, and a pinch of chili. A quick Turkish classic for cold days and busy evenings.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Soup

Cuisine: Mediterranean, Turkish

Diet: Halal, Low Lactose

Servings: people

Calories: 243kcal

Heat butter or olive oil in a pot. Add chopped garlic, tomato paste, red pepper paste, salt, freshly ground black pepper, turmeric, chili, and dried mint. Saute for a few minutes to reduce acidity and deepen the flavor.
Pour in the chicken or vegetable stock, stir well to combine, and bring the mixture to a gentle boil.
Add the orzo to the boiling soup. Lower the heat and let it simmer for 20-25 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
Add chopped parsley, taste, and adjust the seasoning if needed.
Serve with plenty of lemon juice to add brightness.

Stir now and then so the orzo doesn't clump, and add more stock if the soup gets too thick.
For a nuttier taste, toast the orzo in the butter for a minute or two before the stock goes in. Turkish cooks call this kavurma.
Use butter and olive oil together: butter for the taste, olive oil so it doesn't burn.
Add the stock hot, not cold.
Use dried mint, not fresh.
The salt amount suits homemade stock. Cut it back if your stock is store-bought.
The soup thickens as it stands because the orzo keeps absorbing broth. Loosen it with hot water or stock when reheating.
Vegan: cook with olive oil and use vegetable stock.
Add-ins: cooked shredded chicken, chickpeas, or diced vegetables all work.
Make ahead: cook the base without the orzo and keep it in the fridge for up to 3 days. Add the orzo when reheating.
Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
Finish every bowl with lemon juice and chopped parsley.