Authentic Kreatosoupa with Kritharaki – Greek Meat Soup with Orzo Pasta
Meat soup with orzo pasta, also known as kreatosoupa with kritharaki (Κρεατόσουπα με κριθαράκι) is a traditional Greek comfort winter dish perfect for cozy family meals made with beef, fresh vegetables, (in Crete we also use extra virgin olive oil), and orzo pasta.
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Kreatosoupa is a beloved dish in Greek cuisine and we often cook it in Crete during the coldest days in winter.
It is a hearty meal, perfect for cold days, flavorful and simple, made with carrots, potatoes, zucchini, celery, herbs and spices. Orzo pasta (kritharaki) makes the soup even more comforting, turning it into a filling, complete meal.
Enjoy it with the family and make enough for two days because it is even more delicious on the day after! Serve it with toasted bread drizzled with olive oil and sprinkled with oregano. At home, this soup is always a hit!
Let’s dive into how you can make this delicious Greek meat soup.
Ingredients for Kreatosoupa
- 1 k veal (belly or ribs)
- 6 carrots, sliced
- 8 small potatoes, peeled and chopped
- 5 zucchini, chopped in big parts
- 4 celery stalks, chopped
- 1 onion, chopped
- 5 tomatoes, peeled and chopped
- Tomato paste (2-3 tbsp)
- 1 lemon, juiced
- 2 cups orzo pasta
- Extra virgin olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cloves garlic (optional)
How to Make Kreatosoupa
- In a deep pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and herbs such as oregano or thyme for a richer aroma.
- Once the garlic and herbs have released their aromas, add water to the pot (enough to cover the meat).
- Add the beef pieces. Season with salt, pepper, and a bit of lemon juice to help remove any grease from the meat.
- Bring it to a boil.
- Let the meat boil for a few minutes. Skim off the fat that rises to the top, ensuring a clearer broth.
- Remove it from the pot and set it aside once the meat is tender
- When the meat has cooled, remove the bones.
- Add the carrots, potatoes, onions, zucchini, and celery to the boiling meat broth.
- Let the vegetables cook in the broth for about 20-25 minutes, or until they are tender.
- Return the meat to the pot once the vegetables are ready.
* As you can see from the photo, I add potatoes with and without peel, because I love them both ways!
- Add the orzo pasta and cook for another 10-12 minutes, or until the pasta is al dente.
- Stir in the lemon juice, taste, and adjust the seasoning with salt and pepper if necessary.
- Serve the soup hot, garnished with fresh oregano if desired.
Tips to Make the Best Kreatosoupa
- Use beef with a little bit of fat and bone to add more flavor to the soup.
- Skim the fat from the broth to keep the soup clear and lighter.
- Don’t rush the simmering process. Letting the beef cook slowly brings out the depth of the flavors.
- Plenty of online recipes use a lot of tomatoes. Just two (2) flavorful (peeled) tomatoes and 3 to 4 tablespoons of a good tomato paste are enough.
- If you prefer a thicker soup, reduce the amount of water or let it cook a bit longer to concentrate the flavors.
- Adding a bay leaf or two while simmering can enhance the flavor. However this is not a stew, so I suggest using lighter herbs like oregano.
- Serve the soup with a slice of crusty bread to soak up the rich broth.
Can I Freeze This Meat Soup?
Yes, kreatosoupa freezes very well.
Allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stovetop. You may want to add a little extra water or broth if the soup thickens too much after freezing.
Kreatosoupa is a traditional Greek meat soup especially loved in Crete and a comforting winter dish that you can serve fresh or keep in the freezer. It is perfect for any occasion and brings warmth and satisfaction to your table.
Cretan Meat Soup
Ingredients
- 1 kg veal (belly or ribs)
- 6 carrots peeled and sliced
- 8 small potatoes peeled and chopped
- 5 zucchini chopped in big chunks
- 4 celery stalks chopped
- 1 onion chopped
- 5 tomatoes peeled and chopped
- 2-3 tbsp tomato paste
- 1 lemon juiced
- 2 cups orzo pasta
- olive oil extra virgin
- 1 tsp oregano
- 2 cloves garlic (optional)
- salt and pepper to taste
Instructions
- In a deep pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and herbs such as oregano or thyme for a richer aroma.
- Once the garlic and herbs have released their aromas, add water to the pot (enough to cover the meat).
- Add the beef pieces. Season with salt, pepper, and a bit of lemon juice to help remove any grease from the meat.
- Bring it to a boil.
- Let the meat boil for a few minutes. Skim off the fat that rises to the top, ensuring a clearer broth.
- Remove it from the pot and set it aside once the meat is tender.
- When the meat has cooled, remove the bones.
- Add the carrots, potatoes, onions, zucchini, and celery to the boiling meat broth.
- Let the vegetables cook in the broth for about 20-25 minutes, or until they are tender.
- Return the meat to the pot once the vegetables are ready.
- Add the orzo pasta and cook for another 10-12 minutes, or until the pasta is al dente.
- Stir in the lemon juice, taste, and adjust the seasoning with salt and pepper if necessary.
- Serve the soup hot, garnished with fresh oregano if desired.
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Recipe for Greek Meat Soup with Orzo Pasta
Apostolis (Tolis)
Born and raised in Chania, Apostolis is a proud Cretan and devoted foodie with a passion for his island’s flavors. He brings a wealth of local knowledge, from forgotten cooking techniques to rare village recipes, always striving to preserve Crete’s culinary heritage. As the main voice behind most of our Cretan recipes, he prefers to stay behind the scenes, letting the food and its stories take center stage—always real, always authentic.
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