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Orzo is a tiny, riced-shaped pasta especially suitable for soups. You can use white rice instead of orzo if you prefer just increase the final cooking time from 10 to 20 minutes.


  • 1 cup finely chopped red onion
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1 tablespoon honey
  • 3 cups tomatoes, peeled, seeded, and finely chopped
  • 3 cups canned vegetable broth
  • Juice and grated zest of two oranges
  • 1/2 cup orzo pasta
  • Yogurt or sour cream to garnish (optional)


  1. In a large pot over medium heat, saute onion in oil until golden, about 7 minutes. Add garlic, cinnamon, and allspice and cook, stirring, for 2 minutes more.
  2. Add honey, tomatoes, stock, juice and zest. Bring to a boil, reduce heat and simmer for 15 minutes. Add orzo and simmer for 10 minutes more. Garnish with sour cream, if desired.

122 CAL (22% from fat)

Nutrition Facts
Serving size: Makes 6 servings.
Calories 122
Calories from Fat 198
% Daily Value *
Fat 22 g 34%
Unsaturated fat 3 g
Carbohydrates 21 g 7%
Fiber 3 g 12%
Protein 2 g 4%
Cholesterol 0 mg
Sodium 60 mg 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Makes 6 servings.


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