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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.


Sharmin Begum

The author Sharmin Begum

I have loved spicy food, Mexican in particular, since I was a child as my father was from El Paso where I acquired a taste for it on our many visits. I have cooked Tex-Mex all my adult life, but about 7 years ago I began cooking authentic Mexican food using my own ingredients and making my own tortillas, tamales, etc. On one of my visits to NM I attended the Santa Fe Wine and Chile Fiesta and took some excellent cooking classes at the Santa Fe Cooking School and the Old Mexico Grill. I love New Mexican food equally as well as Mexican.

I also grow my own chile peppers, tomatillos, and herbs like cilantro and epazote because they are not available locally.

I got into web publishing because I enjoy “meeting” fellow Chile-heads from all over the world and sharing my passion with them.

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