Cretan Meat Soup
A nourishing winter recipe with beef, vegetables, and orzo pasta.
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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