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In a large soup pot, cover the
meat with water, add the bay leaf, some salt and pepper, the
tomatoes and stew the meat gently for an hour. You want the
meat to be tender, so cook it longer if needed; adding more
liquid as it evaporates.
When the meat is almost done
remove the bone and add the orzo, stirring occasionally so
that it doesn’t stick to the bottom. When the orzo is done,
you have soup. Serve it hot with some grated Parmesan cheese
on the side, for those that want a sprinkle of it. Enjoy!
Susie’s Note:
I use a pressure cooker for 15 minutes to make the stock. It’s
so much faster if you’re in a hurry to get dinner on the
table. |
