Growing up in a Greek household, we often had orzo. It is a very popular ingredient in Greek cooking and is often found in soups, but also as a side or main dish. I still love orzo and it is a comfort food for me. It is a great go-to food for a weeknight, and its size makes it very versatile.
I remember having this dish many times, and I always loved it. My mom would make this amazing stock from turkey wings, and then combine with tomato soup and orzo. Just delicious! With the cold outside, it is the perfect dish to warm your soul. I make it for my family today, and they love it. It is also a great way to use up left-over tomato soup and stock! This dish uses turkey stock, because it just adds a different level of flavor, but chicken stock works fine too!
Cook orzo according to package directions. The general rule of thumb is 6 quarts of water per 1 pound of orzo, and it usually cooks within 11-12 minutes. Once the orzo is ready, strain, but don’t rinse. Toss the orzo with a little olive oil. Add the stock and tomato soup to a pot and warm through, and then add the cooked orzo and stir well. Over medium heat, reduce the liquid down until it has a creamy consistency, about 20 minutes. Reduce heat if needed during this process. The orzo will stick, so stir to the bottom of the pan, and stir often. An enameled pot works well here. Serve topped with cheese if desired. This is a great side dish, and goes well with any variety of vegetables, or as the main event. Enjoy! I hope you love this dish as much as I do. Thanks Mom!!!
#1 Make your own turkey stock with wings. Freeze your stock and use when ready.
#2 This is a great make-ahead meal and is delicious enough for entertaining guests. Make the stock and tomato soup and freeze or make a day or 2 ahead and store in the fridge. Make the orzo up to 2-3 days ahead and store in the fridge, or freeze it for longer storage. Combine all ingredients when ready to eat and cook according to directions.
#3 Don’t reduce as much and serve as a soup.