Rosa Marina Soup
The name "Rosa Marina" is often used interchangeably with orzo, a small rice-shaped pasta, and is thought to have Mediterranean or Italian roots. In Italian-American cuisine, Rosa Marina Soup has become a cherished recipe, passed down through generations. It is often served at gatherings, holidays, or as a warm remedy on cold days, and togetherness.
Ingredients
- 1 cup Rosa Marina orzo pasta
- 4 cups tomato broth
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 1 cup shredded chicken or ground beef optional
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Sauté onions, carrots, celery, and garlic in olive oil until softened.
- Add tomato broth, oregano, salt, and pepper, and bring to a simmer.
- Stir in the orzo pasta and cook until tender, about 8-10 minutes.
- Add the meat or keep it vegetarian. Simmer for 5 more minutes.
- Serve hot with a sprinkle of fresh basil or Parmesan cheese.
Notes
- Use fresh ingredients: Fresh tomatoes and herbs elevate the flavor.
- Toast the orzo: Lightly toasting the pasta in olive oil before adding it to the soup enhances its nuttiness.
- Simmer slowly: A low and slow simmer allows the flavors to meld perfectly.
- Adjust consistency: Add more broth for a soupier texture or less for a stew-like consistency.