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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees. | 2. Melt butter in large pan and sautee onions in 2 T. butter until browned. | 3. Add 32 ounces beef broth to pan and bring to a boil over medium heat. | 4. In the meantime, chop the parsley and mix into the ground lamb. | 5. Melt remaining 2 T butter in frying pan and brown the lamb mixture. | 6. When broth is boiling, add the orzo, lamb, bay leaves, black pepper and celery stalks. | 7. Simmer over low heat about 10 minutes. | 8. Remove celery stalks and bay leaves. | 9. Transfer soup into a large oven proof caserole or a dutch oven. | 10. Cover soup with croutons and cheese. | 11. Do not cover. | 12. Bake for about 20 minutes until broth is bubbly and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef broth	32	ounces	canned	63.5029	0.3629	10.3419	1.9958
lamb	3/4	lb	ground	908.334	0.0	57.4258	73.4492
flat leaf parsley	1/2	cup		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	2		sliced	120.0	28.02	3.3	0.3
orzo pasta	1/2			-	-	-	-
bay leaf	2			-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
celery	2	stalks		20.48	3.8016	0.8832	0.2176
crouton				-	-	-	-
mozzarella cheese	8	ounces		734.8188	61.7339	30.7535	40.5284

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.