Tunisian Soup - Orzo soup with lamb

orzo

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and is gluten-free.

chicken

🥗Healthier: tofu

💰Cheaper: vegetable broth

Tofu provides a plant-based protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils cook faster and are rich in fiber.

Heat less than 1/2 cup olive oil in a medium pot over medium heat until shimmering.

Add 1/2 diced onion to the oil and fry until translucent.

Stir in 4 teaspoons of tomato paste and let it fry in the oil, adding a little water if it gets too thick.

Add lamb with bones and let it fry in the oil until browned on all sides.

Add celery and whole pepper for flavor, then pour in 4 cups of boiling water.

Cook until the lamb is tender, adding 2 more cups of boiling water if necessary.

Remove the celery from the pot after cooking.

Add orzo pasta to the soup, whisking continuously to prevent sticking.

Cook for 10 to 15 minutes, checking frequently to ensure it doesn't stick to the bottom.

Once cooked, serve hot with parsley and lemon.

Cooking Techniques

Equipment Needed

Spice Level: